CN102960669A - Lanzhou stretched noodles soup blend and preparation method thereof - Google Patents
Lanzhou stretched noodles soup blend and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a stretched noodles soup blend and a preparation method thereof. A Lanzhou stretched noodles soup blend comprises the following major raw materials in percentage by weight: 15%-25% of spices, 45%-60% of edible salt, 5%-15% of sugar, 0.1%-5% of soybean vegetable protein, 5%-20% of yak meat extract, 1.2%-5% of halal yeast extract, 0.05%-5% of disodium 5'-ribonucleotide, and 5%-12% of sodium glutamate. Meanwhile, the invention also provides a preparation method of the stretched noodles soup blend. The stretched noodles soup blend prepared by the method preserves the original taste and flavor of the Lanzhou locality, and fills in the blank of domestic products.
Description
Technical field
The present invention relates to hand-pulled noodles soup stock and preparation method thereof.
Background technology
Lanzhou Hand-extended Noodles is spoiled once going out Lanzhou, and this is the problem that the whole nation and Lanzhou common people generally acknowledge, the someone says that the Huanghe water in Lanzhou is good, has gone out Lanzhou just certainly just dying.The mistake that is actually the Lanzhou Hand-extended Noodles soup stock is used and is prepared burden unreasonable, the ground hand-pulled noodles is that light is sold face and do not cooked meat in addition, this just causes the beef-flavouring of the former soup of hand-pulled noodles low, finally caused Lanzhou to can not find an authentic hand-made noodles with beef，Lanzhou style shop, the inventor will be on the rational proportion of spice, for increasing the beef flavour, specially develop the Qinghai Yak meat extract, it is added in the soup stock.The genuineness that has kept the Lanzhou Hand-extended Noodles soup stock is for the blank of filling up domestic this product is contributed.
Summary of the invention
The object of the invention is to avoid the deficiencies in the prior art that a kind of Lanzhou Hand-extended Noodles soup stock is provided.
Another purpose of the present invention is to provide a kind of preparation method of Lanzhou Hand-extended Noodles soup stock.
For achieving the above object, the technical scheme that the present invention takes is: a kind of Lanzhou Hand-extended Noodles soup stock, its main feature is that its primary raw material components by weight percentage is: spice 15%～25%, edible salt 45%～60%, sugar 5%～15%, soybean vegetable protein 0.1%～5%, yak meat extract 5%～20%, Islamic yeast extract 1.2%～5%, flavour nucleotide disodium 0.05%～5%, sodium glutamate 5%～12%.
Described Lanzhou Hand-extended Noodles soup stock, described spice includes Chinese prickly ash 15～17% by weight percentage, tsaoko 9～10.5%, ginger piece 15.5～17%, white pepper 9～11.5%, fennel seeds 1.5～2.7%, ripe sesame 4.5～6.2%, cloves 0.8～1.3%, three how 2.5～3.6%, Bi dials 1.5～2.7%, osmanthus 1.5～2.6%, peeled shrimp 2～4.9%, mushroom 3.5～5.8%, matrimony vine 1～1.3%, almond 1～1.71%, Radix Glycyrrhizae 0.8～1.1%, the Radix Astragali 0.2～0.5%, Radix Angelicae Sinensis 0.1～0.3%, Radix Codonopsis 0.1～0.15%, 0.5～1% little fructus amomi, 0.8～1% cassia bark, 0.5～1.5% nutmeg, 1～1.5% cloves, 1～1.4% large fructus amomi, 1～1.5% mushroom, 0.9～1.5% root of Dahurain angelica, 0.9～1.3% is fragrant husky, 1～1.5% murraya paniculataJack.
The preparation method of described Lanzhou Hand-extended Noodles soup stock, its main feature are that preparation process is:
(1) edible salt 45%～60% by weight percentage, sugar 5%～15%, soybean vegetable protein 0.1%～5%, Islamic yeast extract 1.2%～5%, flavour nucleotide disodium 0.05%～5%, sodium glutamate 5%～12% stir by co-grinding, then add yak meat extract 5%～20%, mix again, then be granulation into 8-10 order particle by granulator, through 90～100 ℃ of 4-5 minute sterilizing, dryings of vibratory liquefaction bed tempertaure;
(2) add spice 15%～25%, with spice Chinese prickly ash 15～17%, tsaoko 9～10.5%, ginger piece 15.5～17%, white pepper 9～11.5%, fennel seeds 1.5～2.7%, ripe sesame 4.5～6.2%, cloves 0.8～1.3%, three how 2.5～3.6%, Bi dials 1.5～2.7%, osmanthus 1.5～2.6%, peeled shrimp 2～4.9%, mushroom 3.5～5.8%, matrimony vine 1～1.3%, almond 1～1.71%, Radix Glycyrrhizae 0.8～1.1%, the Radix Astragali 0.2～0.5%, Radix Angelicae Sinensis 0.1～0.3%, Radix Codonopsis 0.1～0.15%, 0.5～1% little fructus amomi, 0.8～1% cassia bark, 0.5～1.5% nutmeg, 1～1.5% cloves, 1～1.4% large fructus amomi, 1～1.5% mushroom, 0.9～1.5% root of Dahurain angelica, 0.9～1.3% is fragrant husky, 1～1.5% murraya paniculataJack carries out co-grinding through after the hand picking, and sieve through 60 eye mesh screens, the lower powder spice of sieve evenly again is crushed to 80 order finished products with the flavoring for mixture of drying through vibrated fluidized bed and carries out quantitative package.
The preparation method of described Lanzhou Hand-extended Noodles soup stock, the preparation process of described yak meat extract is:
The 1st step: the Yak Meat after will butchering through Islamic cleans up,
(1) 88～92 kilogram of beef is cut into small pieces and puts into the meat grinder rubbing, adds 120～130 kilograms of hot water in the reactor that cleans up, and temperature is 85～100 ℃;
(2) then will twist good beef and pour warming while stirring to 85 in the agitator tank～100 ℃, temperature control sterilization 25～32 minutes into;
The 2nd step:
After sterilization time arrived in (1) 25～32 minute, begin logical cooling water temperature to 50～55 ℃ and then add 0.35～0.4 kilogram of food flavor enzyme; Complex enzyme is 0.235～0.25 kilogram of flavor protease and compound protease, and wherein flavor protease and compound protease are 1:1; 0.22～0.24 kilogram in lipase, then temperature was controlled between 50～55 ℃ temperature control 3.8～4 hours;
After (2) 3.8～4 hour temperature control time arrived, emit material filtering and go out impurity, then whole colloid mill and homogenizer, 25～32 ℃ of homogenizing temperatures, pressure 38～42Mpa, speed 1.4～1.8m of crossing
3/ h;
(3) material that homogeneous is good is poured in the in advance cleaned agitator tank;
The 3rd step:
(1): intensification limit, limit adds 1.8～2.2 kilograms of cysteine hydrochlorides, 0.9～1.1 kilogram of cysteine, 1.660～1.670 kilograms of alanine, 1.660～1.670 kilograms of glycine, VC0.9～1.1 kilogram, then 0.9～1.1 kilogram of methionine is raised to 100 ℃ with temperature always, beginning timing 2 hours keeps temperature between 100 ℃-102 ℃;
(2) 2 hours to after stop to heat, and logical cooling water begins cooling, adds 0.2～0.3 kilogram of potassium sorbate when temperature drops to 35 ℃; Emitted after material is even and directly crossed colloid mill and homogenizer.220～230 kilograms of deserved yak meat extracts.
Beneficial effect of the present invention:
The present invention compared with prior art has following advantage: the efficient that reaches full effect unification in Lanzhou Hand-extended Noodles soup after directly using, namely convenient quick again, common people also can do authentic Lanzhou Hand-extended Noodles at home, are that the authentic hand-pulled noodles in Lanzhou is popularized in the whole nation and made one of the large business card in Lanzhou three in the influence power in the whole nation.
The specific embodiment
Below principle of the present invention and feature are described, institute only gives an actual example and to be used for explanation the present invention, is not be used to limiting scope of the present invention.
Embodiment 1: a kind of Lanzhou Hand-extended Noodles soup stock, its main feature are that its primary raw material components by weight percentage is: spice 25.6%, edible salt 45%, sugar 5%, soybean vegetable protein 0.1%, yak meat extract 10%, Islamic yeast extract 4.3%, flavour nucleotide disodium 5%, sodium glutamate 5%.
Embodiment 2: a kind of Lanzhou Hand-extended Noodles soup stock, its main feature are that its primary raw material components by weight percentage is: spice 20%, edible salt 50%, sugar 10%, soybean vegetable protein 5%, yak meat extract 5%, Islamic yeast extract 3%, flavour nucleotide disodium 2%, sodium glutamate 5%.
Embodiment 3: a kind of Lanzhou Hand-extended Noodles soup stock, its main feature are that its primary raw material components by weight percentage is: spice 15%, edible salt 50%, sugar 10%, soybean vegetable protein 0.1%, yak meat extract 15%, Islamic yeast extract 2%, flavour nucleotide disodium 0.05%, sodium glutamate 7.85%.
Wherein: the Islamic yeast extract is GB/T23530-2009,＜＜the yeast extract national standard〉and the manufacturer: Angel Yeast Co., Ltd.
Embodiment 4: described Lanzhou Hand-extended Noodles soup stock, described spice includes Chinese prickly ash 15% by weight percentage, tsaoko 10%, ginger piece 17%, white pepper 11.5%, how 2.5% fennel seeds 2.05%, ripe sesame 4.5%, cloves 0.8%, three, Bi dials 1.5%, Gui Zi 2.6%, peeled shrimp 4.9%, mushroom 5.8%, matrimony vine 2.0%, almond 1.35%, Radix Glycyrrhizae 1.1%, the Radix Astragali 1.2%, Radix Angelicae Sinensis 2%, Radix Codonopsis 1.5%, little fructus amomi 1%, 1.5% cassia bark, 1.5% nutmeg, 1.5% cloves, 1.4% large fructus amomi, 1.5% mushroom, 1.5% root of Dahurain angelica, 1.3% fragrant husky, 1.5% murraya paniculataJack.
Embodiment 5: described Lanzhou Hand-extended Noodles soup stock, described spice includes Chinese prickly ash 17% by weight percentage, tsaoko 10.5%, ginger piece 17%, white pepper 12.7%, how 3.0% fennel seeds 2.2%, ripe sesame 6.2%, cloves 1.3%, three, Bi dials 2.0%, Gui Zi 1.8%, peeled shrimp 4.0%, mushroom 5.0%, matrimony vine 1.3%, almond 1.75%, Radix Glycyrrhizae 1.1%, the Radix Astragali 0.5%, Radix Angelicae Sinensis 0.3%, Radix Codonopsis 0.15%, 1% little fructus amomi, 1% cassia bark, 1.5% nutmeg, 1.5% cloves, 1.4% large fructus amomi, 1.5% mushroom, 1.5% root of Dahurain angelica, 1.3% fragrant husky, 1.5% murraya paniculataJack.
Embodiment 6: described Lanzhou Hand-extended Noodles soup stock, described spice includes Chinese prickly ash 18% by weight percentage, tsaoko 10.5%, ginger piece 15.5%, white pepper 9%, how 3% fennel seeds 2.7%, ripe sesame 6.2%, cloves 2%, three, Bi dials 2.7%, Gui Zi 3%, peeled shrimp 4.0%, mushroom 6.0%, matrimony vine 1.2%, almond 2.0%, Radix Glycyrrhizae 1.1%, the Radix Astragali 1.0%, Radix Angelicae Sinensis 0.3%, Radix Codonopsis 0.2%, 1.5 little fructus amomis, 1.0% cassia bark, 2.0% nutmeg, 1.5% cloves, 1.2% large fructus amomi, 1.2% mushroom, 1.0% root of Dahurain angelica, 1.0% fragrant husky, 1.2% murraya paniculataJack.
Embodiment 7: the preparation method of described Lanzhou Hand-extended Noodles soup stock, its main feature are that preparation process is:
(1) edible salt 45%～60% by weight percentage, sugar 5%～15%, soybean vegetable protein 0.1%～5%, Islamic yeast extract 1.2%～5%, flavour nucleotide disodium 0.05%～5%, sodium glutamate 5%～12% stir by co-grinding, then add yak meat extract 5%～20%, mix again, then be granulation into 8-10 order particle by granulator, through 90～100 ℃ of 4-5 minute sterilizing, dryings of vibratory liquefaction bed tempertaure;
(2) add spice 15%～25%, with spice Chinese prickly ash 15～17%, tsaoko 9～10.5%, ginger piece 15.5～17%, white pepper 9～11.5%, fennel seeds 1.5～2.7%, ripe sesame 4.5～6.2%, cloves 0.8～1.3%, three how 2.5～3.6%, Bi dials 1.5～2.7%, osmanthus 1.5～2.6%, peeled shrimp 2～4.9%, mushroom 3.5～5.8%, matrimony vine 1～1.3%, almond 1～1.71%, Radix Glycyrrhizae 0.8～1.1%, the Radix Astragali 0.2～0.5%, Radix Angelicae Sinensis 0.1～0.3%, Radix Codonopsis 0.1～0.15%, 0.5～1% little fructus amomi, 0.8～1% cassia bark, 0.5～1.5% nutmeg, 1～1.5% cloves, 1～1.4% large fructus amomi, 1～1.5% mushroom, 0.9～1.5% root of Dahurain angelica, 0.9～1.3% is fragrant husky, 1～1.5% murraya paniculataJack carries out co-grinding through after the hand picking, and sieve through 60 eye mesh screens, the lower powder spice of sieve evenly again is crushed to 80 order finished products with the flavoring for mixture of drying through vibrated fluidized bed and carries out quantitative package.
Embodiment 8: a kind of Lanzhou Hand-extended Noodles soup stock, press the double centner batching.With 53 kilograms of edible salts, 9 kilograms of sugar, 7.8 kilograms of monosodium glutamates, 0.2 kilogram of flavour nucleotide disodium, 0.4 kilogram of hydrolyzed vegetable protein, 3 kilograms of Islamic yeast extracts, mix and mix rear usefulness 100 eye mesh screens pulverizing thoroughly, it is 73.4 thousand that above raw material adds up to the jin number, 74.05 kg feed material are poured in the agitator tank, begun to stir after adding 13 kilograms of yak meat extracts, granulate, cross fluid bed to drying materials gained material and be approximately 87.05, material and the fragrant hot aniseed of 13.5 grams that fluid bed is dried out mix rear with pulverizing the gained double centner.The beginning metering packing.(1412 bags of the about packing of material.Every bag weight is 70.8 grams)
Embodiment 9: a kind of Lanzhou Hand-extended Noodles soup stock, press the double centner batching.Salt 52, sugar 10, monosodium glutamate 7.5, flavour nucleotide disodium 0.3 gram, hydrolyzed vegetable protein 0.5 gram, Islamic yeast extract 3.5 grams mix and mix rear usefulness 100 eye mesh screens pulverizing thoroughly, and it is 73.3 that above raw material adds up to a jin number, 73.3 material are poured in the agitator tank, add yak meat extract 13.5 and begin to stir, granulate, cross fluid bed to drying materials gained material and be approximately 86.8 material and 13 kilograms of hot aniseed of perfume (or spice) that fluid bed is dried out and mix rear with pulverizing the gained double centner.Material after the pulverizing begins metering packing.(1412 bags of the about packing of material.Every bag) weight be 70.8 the gram)
Embodiment 10: a kind of Lanzhou Hand-extended Noodles soup stock, press the double centner batching.With 55 kilograms of edible salts, 8.9 kilograms of sugar, 7.3 kilograms of monosodium glutamates, 0.1 kilogram of flavour nucleotide disodium, 0.25 kilogram of hydrolyzed vegetable protein, 2.5 kilograms of Islamic yeast extracts mix and mix rear usefulness 100 eye mesh screens pulverizing thoroughly, and it is 74.05 kilograms that above raw material adds up to a jin number, 74.05 kg feed material are poured in the agitator tank, begin to stir after adding 12.6 kilograms of yak meat extracts, granulate, cross fluid bed to drying materials gained material and be approximately 86.65 kilograms.Material and 13.3 kilograms of hot aniseed of perfume (or spice) that fluid bed is dried out mix rear with pulverizing the gained double centner.Material after the pulverizing begins metering packing.(1412 bags of the about packing of material.Every bag) weight be 70.8 the gram)
Embodiment 11: the preparation method of described Lanzhou Hand-extended Noodles soup stock, and the preparation process of described yak meat extract is:
The 1st step: the Yak Meat after will butchering through Islamic cleans up,
(1) 88 kilogram of beef is cut into small pieces and puts into the meat grinder rubbing, adds 120 kilograms of hot water in the reactor that cleans up, and temperature is 85～100 ℃;
(2) then will twist good beef and pour warming while stirring to 85 in the agitator tank～100 ℃, temperature control sterilization 25～32 minutes into;
The 2nd step:
After sterilization time arrived in (1) 25～32 minute, begin logical cooling water temperature to 50 and ℃ then add 0.35 kilogram of food flavor enzyme; Complex enzyme is 0.235 kilogram of flavor protease and compound protease, and wherein flavor protease and compound protease are 1:1; 0.22 kilogram in lipase, then temperature was controlled between 50 ℃ temperature control 3.8 hours;
After (2) 3.8～4 hour temperature control time arrived, emit material filtering and go out impurity, then whole colloid mill and homogenizer, 25 ℃ of homogenizing temperatures, pressure 38Mpa, speed 1.4m of crossing
3/ h;
(3) material that homogeneous is good is poured in the in advance cleaned agitator tank;
The 3rd step:
(1): intensification limit, limit adds 1.8 kilograms of cysteine hydrochlorides, 0.9 kilogram of cysteine, 1.660 kilograms of alanine, 1.660 kilograms of glycine, VC0.9 kilogram, 0.9 kilogram of methionine, then temperature is raised to 100 ℃ always, beginning timing 2 hours keeps temperature between 100 ℃-102 ℃;
(2) 2 hours to after stop to heat, and logical cooling water begins cooling, adds 0.2 kilogram of potassium sorbate when temperature drops to 35 ℃; Emitted after material is even and directly crossed colloid mill and homogenizer.220 kilograms of deserved yak meat extracts.
Embodiment 12: the preparation method of described Lanzhou Hand-extended Noodles soup stock, and the preparation process of described yak meat extract is:
The 1st step: the Yak Meat after will butchering through Islamic cleans up,
(1) 90 kilogram of beef is cut into small pieces and puts into the meat grinder rubbing, adds 125 kilograms of hot water in the reactor that cleans up, and temperature is 85～100 ℃;
(2) then will twist good beef and pour warming while stirring to 85 in the agitator tank～100 ℃, temperature control sterilization 30 minutes into;
The 2nd step:
After sterilization time arrived in (1) 30 minute, begin logical cooling water temperature to 52 and ℃ then add 0.38 kilogram of food flavor enzyme; Complex enzyme is 0.235 kilogram of flavor protease and compound protease, and wherein flavor protease and compound protease are 1:1; 0.23 kilogram in lipase, then temperature was controlled between 55 ℃ temperature control 4 hours;
After (2) 4 hour temperature control time arrived, emit material filtering and go out impurity, then whole colloid mill and homogenizer, 30 ℃ of homogenizing temperatures, pressure 40Mpa, speed 1.6m of crossing
3/ h;
(3) material that homogeneous is good is poured in the in advance cleaned agitator tank;
The 3rd step:
(1): intensification limit, limit adds 2.0 kilograms of cysteine hydrochlorides, 1 kilogram of cysteine, 1.666 kilograms of alanine, 1.666 kilograms of kilograms of glycine, VC1 kilogram, 1 kilogram of methionine, then temperature is raised to 100 ℃ always, beginning timing 2 hours keeps temperature between 100 ℃-102 ℃;
(2) 2 hours to after stop to heat, and logical cooling water begins cooling, adds 0.3 kilogram of potassium sorbate when temperature drops to 35 ℃; Emitted after material is even and directly crossed colloid mill and homogenizer.230 kilograms of deserved yak meat extracts.
Embodiment 13: the preparation method of described Lanzhou Hand-extended Noodles soup stock, and the preparation process of described yak meat extract is:
The 1st step: the Yak Meat after will butchering through Islamic cleans up,
(1) 92 kilogram of beef is cut into small pieces and puts into the meat grinder rubbing, adds 130 kilograms of hot water in the reactor that cleans up, and temperature is 85～100 ℃;
(2) then will twist good beef and pour warming while stirring to 85 in the agitator tank～100 ℃, temperature control sterilization 32 minutes into;
The 2nd step:
After sterilization time arrived in (1) 32 minute, begin logical cooling water temperature to 55 and ℃ then add 0.4 kilogram of food flavor enzyme; Complex enzyme is 0.25 kilogram of flavor protease and compound protease, and wherein flavor protease and compound protease are 1:1; 0.24 kilogram in lipase, then temperature was controlled between 55 ℃ temperature control 4 hours;
After (2) 4 hour temperature control time arrived, emit material filtering and go out impurity, then whole colloid mill and homogenizer, 32 ℃ of homogenizing temperatures, pressure 42Mpa, speed 1.8m of crossing
3/ h;
(3) material that homogeneous is good is poured in the in advance cleaned agitator tank;
The 3rd step:
(1): intensification limit, limit adds 2.2 kilograms of cysteine hydrochlorides, 1.1 kilograms of cysteines, 1.670 kilograms of alanine, 1.670 kilograms of glycine, VC1.1 kilogram, 1.1 kilograms of methionine, then temperature is raised to 100 ℃ always, beginning timing 2 hours keeps temperature between 100 ℃-102 ℃;
(2) 2 hours to after stop to heat, and logical cooling water begins cooling, adds 0.3 kilogram of potassium sorbate when temperature drops to 35 ℃; Emitted after material is even and directly crossed colloid mill and homogenizer.230 kilograms of deserved yak meat extracts.
During use,
(1) add 2.5 kilograms in cold water in fleshpot, add ox rod bone 0.5-1 kilogram (about about 1 to must be broken into pieces and expose marrow), other adds 0.5 kilogram of used living beef of left and right sides hand-pulled noodles and boils in the lump.Annotate: it is more that ox bone and beef boil, and soup is just brighter, and taste is more moist)
(2) boil rear little fire with big fire and simmer 30-50 minute, pull out in the lump after beef and ox bone marrow are well-done, beef is cut into slices or blockage is cooked the hand-pulled noodles use.
(3) the former soup of beef on average being mixed with one pot or several pots (decides according to own family size, make approximately hand-pulled noodles 7-8 bowl for per 2.5 kilograms) then 2.5 kilograms of steamed beef soup directly pour this product one bag 70.8 grams in 2.5 kilograms of soup, and add in advance well-done radish sheet, then with soup ladle getting final product several times the end of to upper stirring repeatedly.
(4) putting into beef after another pot boiling water hand-pulled noodles boils, is edible after adding as one feels fit chilli oil, caraway, garlic bolt, aromatic vinegar according to own taste.
(5) use not can hand-pulled noodles the time such as family, manual tie rod or tie rod replace fully.Or:
(1) in pot, add 2.5 kilograms in cold water, boil to 100 ℃, then add this product 70.8 gram, boiled 3-5 minute, and add in advance well-done radish sheet, then with soup ladle getting final product several times the end of to upper stirring repeatedly,
(2) another pot boiling water (100 ℃) hand-pulled noodles is put into beef after boiling, and is edible after adding as one feels fit chilli oil, caraway, garlic bolt, aromatic vinegar according to own taste
The above only is preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. Lanzhou Hand-extended Noodles soup stock, it is characterized in that its primary raw material components by weight percentage is: spice 15%～25%, edible salt 45%～60%, sugar 5%～15%, soybean vegetable protein 0.1%～5%, yak meat extract 5%～20%, Islamic yeast extract 1.2%～5%, flavour nucleotide disodium 0.05%～5%, sodium glutamate 5%～12%.
2. Lanzhou Hand-extended Noodles soup stock as claimed in claim 1, it is characterized in that described spice includes Chinese prickly ash 15～17% by weight percentage, tsaoko 9～10.5%, ginger piece 15.5～17%, white pepper 9～11.5%, fennel seeds 1.5～2.7%, ripe sesame 4.5～6.2%, cloves 0.8～1.3%, three how 2.5～3.6%, Bi dials 1.5～2.7%, osmanthus 1.5～2.6%, peeled shrimp 2～4.9%, mushroom 3.5～5.8%, matrimony vine 1～1.3%, almond 1～1.71%, Radix Glycyrrhizae 0.8～1.1%, the Radix Astragali 0.2～0.5%, Radix Angelicae Sinensis 0.1～0.3%, Radix Codonopsis 0.1～0.15%, 0.5～1% little fructus amomi, 0.8～1% cassia bark, 0.5～1.5% nutmeg, 1～1.5% cloves, 1～1.4% large fructus amomi, 1～1.5% mushroom, 0.9～1.5% root of Dahurain angelica, 0.9～1.3% is fragrant husky, 1～1.5% murraya paniculataJack.
3. such as the preparation method of the described Lanzhou Hand-extended Noodles soup stock of claim 1 to 2, it is characterized in that preparation process is:
(1) edible salt 45%～60% by weight percentage, sugar 5%～15%, soybean vegetable protein 0.1%～5%, Islamic yeast extract 1.2%～5%, flavour nucleotide disodium 0.05%～5%, sodium glutamate 5%～12% stir by co-grinding, then add yak meat extract 5%～20%, mix again, then be granulation into 8-10 order particle by granulator, through 90～100 ℃ of 4-5 minute sterilizing, dryings of vibratory liquefaction bed tempertaure;
(2) add spice 15%～25%, with spice Chinese prickly ash 15～17%, tsaoko 9～10.5%, ginger piece 15.5～17%, white pepper 9～11.5%, fennel seeds 1.5～2.7%, ripe sesame 4.5～6.2%, cloves 0.8～1.3%, three how 2.5～3.6%, Bi dials 1.5～2.7%, osmanthus 1.5～2.6%, peeled shrimp 2～4.9%, mushroom 3.5～5.8%, matrimony vine 1～1.3%, almond 1～1.71%, Radix Glycyrrhizae 0.8～1.1%, the Radix Astragali 0.2～0.5%, Radix Angelicae Sinensis 0.1～0.3%, Radix Codonopsis 0.1～0.15%, 0.5～1% little fructus amomi, 0.8～1% cassia bark, 0.5～1.5% nutmeg, 1～1.5% cloves, 1～1.4% large fructus amomi, 1～1.5% mushroom, 0.9～1.5% root of Dahurain angelica, 0.9～1.3% is fragrant husky, 1～1.5% murraya paniculataJack carries out co-grinding through after the hand picking, and sieve through 60 eye mesh screens, the lower powder spice of sieve evenly again is crushed to 80 order finished products with the flavoring for mixture of drying through vibrated fluidized bed and carries out quantitative package.
4. the preparation method of Lanzhou Hand-extended Noodles soup stock as claimed in claim 3 is characterized in that the preparation process of described yak meat extract is:
The 1st step: the Yak Meat after will butchering through Islamic cleans up,
(1) 88～92 kilogram of beef is cut into small pieces and puts into the meat grinder rubbing, adds 120～130 kilograms of hot water in the reactor that cleans up, and temperature is 85～100 ℃;
(2) then will twist good beef and pour warming while stirring to 85 in the agitator tank～100 ℃, temperature control sterilization 25～32 minutes into;
The 2nd step:
After sterilization time arrived in (1) 25～32 minute, begin logical cooling water temperature to 50～55 ℃ and then add 0.35～0.4 kilogram of food flavor enzyme; Complex enzyme is 0.235～0.25 kilogram of flavor protease and compound protease, and wherein flavor protease and compound protease are 1:1; 0.22～0.24 kilogram in lipase, then temperature was controlled between 50～55 ℃ temperature control 3.8～4 hours;
After (2) 3.8～4 hour temperature control time arrived, emit material filtering and go out impurity, then whole colloid mill and homogenizer, 25～32 ℃ of homogenizing temperatures, pressure 38～42Mpa, speed 1.4～1.8m of crossing
3/ h;
(3) material that homogeneous is good is poured in the in advance cleaned agitator tank;
The 3rd step:
(1): intensification limit, limit adds 1.8～2.2 kilograms of cysteine hydrochlorides, 0.9～1.1 kilogram of cysteine, 1.660～1.670 kilograms of alanine, 1.660～1.670 kilograms of glycine, VC0.9～1.1 kilogram, then 0.9～1.1 kilogram of methionine is raised to 100 ℃ with temperature always, beginning timing 2 hours keeps temperature between 100 ℃-102 ℃;
(2) 2 hours to after stop to heat, and logical cooling water begins cooling, adds 0.2～0.3 kilogram of potassium sorbate when temperature drops to 35 ℃; Emitted after material is even and directly crossed colloid mill and homogenizer.220～230 kilograms of deserved yak meat extracts.
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| CN103478789A (en) * | 2013-08-21 | 2014-01-01 | 中国农业科学院农产品加工研究所 | Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base |
| CN103976418A (en) * | 2014-05-16 | 2014-08-13 | 邓毓博 | Canned soup base formula for Lanzhou stretched noodles and preparation method of formula |
| CN103976272A (en) * | 2014-05-16 | 2014-08-13 | 北京牛大美食文化有限公司 | Instant Lanzhou stretched noodles and preparation method thereof |
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| CN104855913A (en) * | 2015-04-27 | 2015-08-26 | 河南品正食品有限公司 | Seasoning for beef hand-pulled noodles and production technology of seasoning |
| CN104905338A (en) * | 2015-05-28 | 2015-09-16 | 增城华栋调味品有限公司 | Cattle bone soup, preparation method and applications thereof |
| CN105831586A (en) * | 2016-04-14 | 2016-08-10 | 佛山市聚成生化技术研发有限公司 | Sesame flavored vegetarian meat steamed bun and preparation method thereof |
| CN105918993A (en) * | 2016-05-17 | 2016-09-07 | 兰州牛班长餐饮管理有限责任公司 | Instant beef noodle soup base and making method thereof |
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| CN103478789A (en) * | 2013-08-21 | 2014-01-01 | 中国农业科学院农产品加工研究所 | Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base |
| CN103976418A (en) * | 2014-05-16 | 2014-08-13 | 邓毓博 | Canned soup base formula for Lanzhou stretched noodles and preparation method of formula |
| CN103976272A (en) * | 2014-05-16 | 2014-08-13 | 北京牛大美食文化有限公司 | Instant Lanzhou stretched noodles and preparation method thereof |
| CN103976272B (en) * | 2014-05-16 | 2016-05-11 | 北京牛大美食文化有限公司 | A kind of fast food type Lanzhou Hand-extended Noodles and compounding method thereof |
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| CN104905338A (en) * | 2015-05-28 | 2015-09-16 | 增城华栋调味品有限公司 | Cattle bone soup, preparation method and applications thereof |
| CN105831586A (en) * | 2016-04-14 | 2016-08-10 | 佛山市聚成生化技术研发有限公司 | Sesame flavored vegetarian meat steamed bun and preparation method thereof |
| CN105918993A (en) * | 2016-05-17 | 2016-09-07 | 兰州牛班长餐饮管理有限责任公司 | Instant beef noodle soup base and making method thereof |
| CN107279911A (en) * | 2017-08-15 | 2017-10-24 | 安徽优乐亿乳业有限公司 | Soya bean vermicelli soup stock product |
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