CN102960669B - 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 whole nation and the generally acknowledged problem of Lanzhou common people, and someone says that the Huanghe water in Lanzhou is good, has gone out Lanzhou just certainly just dying.The mistake that is actually Lanzhou Hand-extended Noodles soup stock is used and prepares burden unreasonable, in addition, ground hand-pulled noodles is that light is sold face and do not cooked meat, 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, inventor is by the rational proportion of spice, for increasing beef flavour, specially develop Qinghai Yak meat extract, added in soup stock.The genuineness that has kept Lanzhou Hand-extended Noodles soup stock, contributes for filling up the blank of domestic this product.
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 object 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 is 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% stirs by co-grinding, then add yak meat extract 5%～20%, mix again, then by granulator, be granulation into 8-10 order particle, through 90～100 ℃ of 4-5 minute sterilizing, dryings of vibratory liquefaction bed tempertaure;
(2) add spice 15%～25%, by 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 after hand picking, and sieve through 60 eye mesh screens, powder spice under sieve is evenly again 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 Islamic is butchered is cleaned up,
(1) 88～92 kilogram of beef is cut into small pieces and puts into meat grinder rubbing, adds 120～130 kilograms of hot water in the reactor cleaning up, and temperature is 85～100 ℃;
(2) then pour the beef having twisted into warming while stirring to 85 in agitator tank～100 ℃, temperature control sterilizing 25～32 minutes;
The 2nd step:
After within (1) 25～32 minute, sterilization time arrives, start 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, lipase, then temperature is 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) the good material of homogeneous is poured 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, 0.9～1.1 kilogram of methionine is then raised to 100 ℃ by temperature always, start timing 2 hours, keep temperature between 100 ℃-102 ℃;
(2) 2 hours to after stop heating, and logical cooling water start cooling, temperature adds 0.2～0.3 kilogram of potassium sorbate while dropping to 35 ℃; After material is even, emitted 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 efficiency that reaches full effect unification in Lanzhou Hand-extended Noodles soup after directly using, convenient quick again, common people also can do authentic Lanzhou Hand-extended Noodles at home, be the authentic hand-pulled noodles in Lanzhou in the whole nation universal one of the large business card in Lanzhou three of making in national influence power.
The specific embodiment
Below principle of the present invention and feature are described, example, only for explaining the present invention, is not intended to limit scope of the present invention.
Embodiment 1: a kind of Lanzhou Hand-extended Noodles soup stock, and its main feature is 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, and its main feature is 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, and its main feature is 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: Islamic yeast extract is GB/T23530-2009, << yeast extract national standard >> 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%, fennel seeds 2.05%, how 2.5% 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%, fennel seeds 2.2%, how 3.0% 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%, fennel seeds 2.7%, how 3% 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, and its main feature is 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% stirs by co-grinding, then add yak meat extract 5%～20%, mix again, then by granulator, be granulation into 8-10 order particle, through 90～100 ℃ of 4-5 minute sterilizing, dryings of vibratory liquefaction bed tempertaure;
(2) add spice 15%～25%, by 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 after hand picking, and sieve through 60 eye mesh screens, powder spice under sieve is evenly again 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, by double centner, prepare burden.By 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 use 100 eye mesh screens pulverizing thoroughly, it is 73.4 thousand that above raw material adds up to jin number, 74.05 kg feed material are poured in agitator tank, started to stir after adding 13 kilograms of yak meat extracts, granulate, cross fluid bed and be approximately 87.05 to drying materials gained material, the material that fluid bed is dried out and 13.5 grams of pungent aniseed of perfume (or spice) mix rear with pulverizing gained double centner.Beginning metering packing.(1412 bags of the about packing of material.The weight of every bag is 70.8 grams)
Embodiment 9: a kind of Lanzhou Hand-extended Noodles soup stock, by double centner, prepare burden.Salt 52, sugar 10, monosodium glutamate 7.5,0.3 gram of flavour nucleotide disodium, 0.5 gram of hydrolyzed vegetable protein, 3.5 grams of Islamic yeast extracts, mix and mix rear use 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 agitator tank, add yak meat extract 13.5 and begin to stir, granulate, cross that fluid bed to drying materials gained material is approximately 86.8 materials that fluid bed is dried out and 13 kilograms of pungent aniseed of perfume (or spice) mix rear with pulverizing gained double centner.Material after pulverizing starts metering packing.(1412 bags of the about packing of material.Every bag) weight is 70.8 grams)
Embodiment 10: a kind of Lanzhou Hand-extended Noodles soup stock, by double centner, prepare burden.By 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 use 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 agitator tank, after adding 12.6 kilograms of yak meat extracts, start to stir, granulate, cross fluid bed to drying materials gained material and be approximately 86.65 kilograms.The material that fluid bed is dried out and 13.3 kilograms of pungent aniseed of perfume (or spice) mix rear with pulverizing gained double centner.Material after pulverizing starts metering packing.(1412 bags of the about packing of material.Every bag) weight is 70.8 grams)
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 Islamic is butchered is cleaned up,
(1) 88 kilogram of beef is cut into small pieces and puts into meat grinder rubbing, adds 120 kilograms of hot water in the reactor cleaning up, and temperature is 85～100 ℃;
(2) then pour the beef having twisted into warming while stirring to 85 in agitator tank～100 ℃, temperature control sterilizing 25～32 minutes;
The 2nd step:
After within (1) 25～32 minute, sterilization time arrives, start 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, lipase, then temperature is 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) the good material of homogeneous is poured 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, starts timing 2 hours, keep temperature between 100 ℃-102 ℃;
(2) 2 hours to after stop heating, and logical cooling water start cooling, temperature adds 0.2 kilogram of potassium sorbate while dropping to 35 ℃; After material is even, emitted 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 Islamic is butchered is cleaned up,
(1) 90 kilogram of beef is cut into small pieces and puts into meat grinder rubbing, adds 125 kilograms of hot water in the reactor cleaning up, and temperature is 85～100 ℃;
(2) then pour the beef having twisted into warming while stirring to 85 in agitator tank～100 ℃, temperature control sterilizing 30 minutes;
The 2nd step:
After within (1) 30 minute, sterilization time arrives, start 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, lipase, then temperature is 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) the good material of homogeneous is poured 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 kilograms of glycine, VC1 kilogram, 1 kilogram of methionine, then temperature is raised to 100 ℃ always, starts timing 2 hours, keep temperature between 100 ℃-102 ℃;
(2) 2 hours to after stop heating, and logical cooling water start cooling, temperature adds 0.3 kilogram of potassium sorbate while dropping to 35 ℃; After material is even, emitted 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 Islamic is butchered is cleaned up,
(1) 92 kilogram of beef is cut into small pieces and puts into meat grinder rubbing, adds 130 kilograms of hot water in the reactor cleaning up, and temperature is 85～100 ℃;
(2) then pour the beef having twisted into warming while stirring to 85 in agitator tank～100 ℃, temperature control sterilizing 32 minutes;
The 2nd step:
After within (1) 32 minute, sterilization time arrives, start 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, lipase, then temperature is 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) the good material of homogeneous is poured 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, starts timing 2 hours, keep temperature between 100 ℃-102 ℃;
(2) 2 hours to after stop heating, and logical cooling water start cooling, temperature adds 0.3 kilogram of potassium sorbate while dropping to 35 ℃; After material is even, emitted and directly crossed colloid mill and homogenizer.230 kilograms of deserved yak meat extracts.
During use,
(1) in fleshpot, add 2.5 kilograms, cold water, add ox rod 0.5-1 kilogram, bone (approximately 1 to one left and right, must break into pieces and expose marrow), separately add 0.5 kilogram of left and right hand-pulled noodles raw beef used and boil in the lump.Note: it is more that ox bone and beef boil, soup is just fresher, taste is more moist)
(2) with big fire, boil rear little fire and simmer 30-50 minute, after beef and ox bone marrow are well-done, pull out in the lump, beef is cut into slices or blockage is cooked hand-pulled noodles use.
(3) the former soup of beef being on average mixed with to one pot or several pots (determines according to own family size, approximately cook hand-pulled noodles 7-8 bowl for every 2.5 kilograms) then 2.5 kilograms of steamed beef soup directly pour 70.8 grams of this product one bags in 2.5 kilograms of soup, and add well-done radish sheet in advance, then with soup ladle repeatedly from the end to stirring several times.
(4) another pot of boiling water hand-pulled noodles put into beef after boiling, and considers that to add after chilli oil, caraway, garlic bolt, aromatic vinegar be edible according to own taste.
(5) as family is used not can hand-pulled noodles time, manual tie rod or tie rod replace completely.Or:
(1) in pot, add 2.5 kilograms, cold water, boil to 100 ℃, then add 70.8 grams of this products, boil 3-5 minute, and add well-done radish sheet in advance, then with soup ladle repeatedly from the end to stirring several times,
(2) another pot of boiling water (100 ℃) hand-pulled noodles is put into beef after boiling, and considers that to add after chilli oil, caraway, garlic bolt, aromatic vinegar be edible according to own taste
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (1)
1. a preparation method for Lanzhou Hand-extended Noodles soup stock, 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% stirs by co-grinding, then add yak meat extract 5%～20%, mix again, then by granulator, be granulation into 8-10 order particle, through 90～100 ℃ of 4-5 minute sterilizing, dryings of vibratory liquefaction bed tempertaure;
(2) add spice 15%～25%, described spice comprises 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% fragrant sand, 1～1.5% murraya paniculataJack, above-mentioned spice is carried out after hand picking to co-grinding, and sieve through 60 eye mesh screens, powder spice under sieve is evenly again crushed to 80 order finished products with the flavoring for mixture of drying through vibrated fluidized bed and carries out quantitative package,
The preparation process of described yak meat extract is:
The 1st step: the Yak Meat after Islamic is butchered is cleaned up,
(1) 88～92 kilogram of Yak Meat is cut into small pieces and puts into meat grinder rubbing, adds 120～130 kilograms of hot water in the reactor cleaning up, and temperature is 85～100 ℃;
(2) then pour the Yak Meat of having twisted into warming while stirring to 85 in agitator tank～100 ℃, temperature control sterilizing 25～32 minutes;
The 2nd step:
After within (1) 25～32 minute, sterilization time arrives, start 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, lipase, then temperature is 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) the good material of homogeneous is poured 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, 0.9～1.1 kilogram of methionine is then raised to 100 ℃ by temperature always, start timing 2 hours, keep temperature between 100 ℃-102 ℃;
(2) 2 hours to after stop heating, and logical cooling water start cooling, temperature adds 0.2～0.3 kilogram of potassium sorbate while dropping to 35 ℃; After material is even, emitted and directly crossed colloid mill and homogenizer, 220～230 kilograms of deserved yak meat extracts.
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|---|---|---|---|---|
| CN103478789B (en) * | 2013-08-21 | 2015-07-15 | 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 |
| 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 |
| CN103976418A (en) * | 2014-05-16 | 2014-08-13 | 邓毓博 | Canned soup base formula for Lanzhou stretched noodles and preparation method of formula |
| CN104172133A (en) * | 2014-08-22 | 2014-12-03 | 栗善燕 | Production method of stretched noodle soup base |
| 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 |
| CN104905338B (en) * | 2015-05-28 | 2018-06-08 | 增城华栋调味品有限公司 | A kind of ox bone soup and its preparation method and application |
| 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 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095535B (en) * | 2006-06-28 | 2010-05-12 | 甘肃宝迪投资有限责任公司 | Compressed type composite beef flour soup and method for making the same |
| CN101991048A (en) * | 2009-08-21 | 2011-03-30 | 刘琼 | Noodle soup formula and making process |
| CN102210436A (en) * | 2011-06-14 | 2011-10-12 | 天津市兰氏调味品有限公司 | Beef-flavored seasoning tablets |
| CN102240021A (en) * | 2011-06-14 | 2011-11-16 | 天津市兰氏调味品有限公司 | Beef soap base troche |
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