CN103478789B - Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base - Google Patents
Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base Download PDFInfo
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- 235000021214 beef noodle soup Nutrition 0.000 title abstract 6
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- 230000001804 emulsifying effect Effects 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000006243 chemical reaction Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000007731 hot pressing Methods 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 235000012149 noodles Nutrition 0.000 claims description 28
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 19
- 235000008397 ginger Nutrition 0.000 claims description 19
- 239000000843 powder Substances 0.000 claims description 18
- 235000014121 butter Nutrition 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 244000203593 Piper nigrum Species 0.000 claims description 14
- 235000008184 Piper nigrum Nutrition 0.000 claims description 14
- 235000013614 black pepper Nutrition 0.000 claims description 14
- 239000001931 piper nigrum l. white Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 12
- 239000008280 blood Substances 0.000 claims description 10
- 210000004369 blood Anatomy 0.000 claims description 10
- 238000007599 discharging Methods 0.000 claims description 10
- 244000061520 Angelica archangelica Species 0.000 claims description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 9
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- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
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- 244000223014 Syzygium aromaticum Species 0.000 claims description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 239000001702 nutmeg Substances 0.000 claims description 9
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 235000020995 raw meat Nutrition 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 244000304337 Cuminum cyminum Species 0.000 claims description 5
- 244000062250 Kaempferia rotunda Species 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 239000008989 cinnamomi cortex Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000002304 perfume Substances 0.000 claims description 5
- 230000035484 reaction time Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000019157 thiamine Nutrition 0.000 claims description 5
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 claims description 5
- 229960003495 thiamine Drugs 0.000 claims description 5
- 239000011721 thiamine Substances 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- QIJRTFXNRTXDIP-UHFFFAOYSA-N (1-carboxy-2-sulfanylethyl)azanium;chloride;hydrate Chemical compound O.Cl.SCC(N)C(O)=O QIJRTFXNRTXDIP-UHFFFAOYSA-N 0.000 claims description 2
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 229960001305 cysteine hydrochloride Drugs 0.000 claims description 2
- 238000009288 screen filtration Methods 0.000 claims description 2
- 229960003487 xylose Drugs 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000006260 foam Substances 0.000 claims 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 229910052791 calcium Inorganic materials 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000003760 tallow Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 16
- 241000234282 Allium Species 0.000 description 4
- 241000510672 Cuminum Species 0.000 description 4
- 241000395033 Kaempferia Species 0.000 description 4
- 241000498779 Myristica Species 0.000 description 4
- 240000009023 Myrrhis odorata Species 0.000 description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 229960002433 cysteine Drugs 0.000 description 3
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 3
- 235000018417 cysteine Nutrition 0.000 description 3
- -1 cysteine hydrochlorides Chemical class 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
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- 125000003118 aryl group Chemical group 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a formula of Lanzhou-made beef noodle soup base and a preparation method of the Lanzhou-made beef noodle soup base. The formula of the Lanzhou-made beef noodle soup base is as follows by weight ratio: 500-2500 parts of ox bones, 1000-5000 parts of beef brisket, 110-500 parts of beef tallow, 3000-10000 parts of water, 50-220 parts of salt and 14-68 parts of spices. The invention further provides the preparation method of the Lanzhou-made beef noodle soup base. The preparation method comprises the steps of precooking raw materials, carrying out high-temperature hot-pressing extraction, standing, removing residues, performing thermal flavoring reaction, blending, homogenizing, emulsifying, sterilizing, filtering, regulating soup and the like; the soup base prepared by the method has the characteristics of good fragrance, rich taste and high contents of protein and calcium, and is particularly suitable for pregnant women, the crowds in growing period and the older crowds.
Description
Technical field
The present invention relates to formula and the preparation method of a kind of formula and preparation method of soup stock, particularly hand-pulled noodles with beef soup stock.
Background technology
Because traditional hand-pulled noodles with beef soup stock nutritional labeling is comprehensive not, flavor substance is also more single, fresh insufficient fragrance, and formula is not fixed, and the hand-pulled noodles with beef made is spoiled once going out Lanzhou, and this is the problem that the whole nation and Lanzhou common people generally acknowledge.Someone says it is that the Huanghe water in Lanzhou is good, has gone out Lanzhou just dying, and the formula and the preparation method that are actually hand-pulled noodles with beef soup stock are fixing and unreasonable, cause the local flavor of the former soup of hand-pulled noodles low.
Summary of the invention
The present invention is directed to above-mentioned deficiency, disclose a kind of formula and preparation method of hand-pulled noodles with beef soup stock.
A formula for hand-pulled noodles with beef soup stock, its primary raw material presses row part by weight composition: ox bone: 500 ~ 2500 parts, sirloin: 1000 ~ 5000 parts, butter: 110 ~ 500 parts; Water: 3000 ~ 10000 parts, salt: 50 ~ 220 parts, apple: 2 ~ 10 parts, Chinese prickly ash: 2 ~ 15 parts, fennel seeds: 0.3 ~ 2 part, anise: 2 ~ 10 parts, white pepper: 0.08 ~ 0.3 part, cloves: 0.2 ~ 1 part, cassia bark: 0.2 ~ 1 part, dried ginger slice: 0.8 ~ 5 part, cumin: 0.05 ~ 3 part, nutmeg: 0.5 ~ 3.5 part, the root of Dahurain angelica: 0.5 ~ 2.5 part, kaempferia galamga: 5.5 ~ 15 parts, fructus amomi: 0.5 ~ 2 part and spiceleaf: 0.05 ~ 0.5 part.
A preparation method for hand-pulled noodles with beef soup, its preparation method is carried out according to the following step:
1) Feedstock treating is except raw meat:
1.1 by ox bone: 500 ~ 2500 parts be sawn into bone block after, carry out cleaning remove blood stains;
1.2 by ox bone block and sirloin: put into clear water respectively for 1000 ~ 5000 parts, soaks 1 ~ 3 hour, drains after removing watery blood;
2) boiling
2.1 precook
Ox bone after step 1.2 and sirloin are put in extractor, 100 DEG C is carried out to ox bone and sirloin and precooks 15 minutes, adopt vacuum draw that the suction of the offscum of liquid level is totally carried out decolouring except raw meat; 2.2 extracting
Ox bone after 2.1 steps being precooked and sirloin add butter: 110 ~ 500 parts and water: 3000 ~ 10000 parts: carry out 150 DEG C of high temperature hot pressing extractings, and after 30 minutes, stop heating, tank to be extracted cools to internal and external pressure balance, opens cover; 2.3 leave standstill slagging-off
The material of step 2.2 extracting is left standstill 2 ~ 3 hours, and discharging screen filtration removes the gred;
3) fragrant thermal response is given birth to
In retort, add 1 ~ 3 ‰ wood sugar, 1 ~ 2 ‰ cysteine hydrochloride, 0.5 ~ 2% thiamine, retort heats, and steam pressure is 0.18kPa, temperature 100 DEG C ~ 120 DEG C, 1.5 ~ 2 hours reaction time, and thermal response generates meat-like flavor;
4) be in harmonious proportion:
After step 3 reaction terminates, treat that temperature is reduced to less than 80 DEG C, add salt: 50 ~ 220 parts; Apple: 2 ~ 10 parts; Chinese prickly ash: 2 ~ 15 parts; Fennel seeds: 0.3 ~ 2 part; Anistree: 2 ~ 10 parts; White pepper: 0.08 ~ 0.3 part; Cloves: 0.2 ~ 1 part; Cassia bark: 0.2 ~ 1 part; Dried ginger slice: 0.8 ~ 5 part; Cumin: 0.05 ~ 3 part; Nutmeg: 0.5 ~ 3.5; The root of Dahurain angelica: 0.5 ~ 2.5; Kaempferia galamga: 5.5 ~ 15; Fructus amomi: 0.5 ~ 2; Spiceleaf: 0.05 ~ 0.5, stirs;
5) emulsifying
Discharging after step 4 being completed is put into emulsifying homogeneous machine and is carried out emulsifying homogeneous operation, temperature 60 C, homogenization pressure 10MPa;
6) sterilization
Soup after homogeneous was through 80 DEG C ~ 90 DEG C sterilizations 40 ~ 50 minutes;
7) filter
Filter after soup after step 6 sterilization is crossed 100 mesh filter screens;
8) soup is adjusted
Get the former soup 500 ~ 1800 parts after filtration, add 400 ~ 1900 parts, water, salt 0.5 ~ 12 part, monosodium glutamate 0.2 ~ 5 part, zanthoxylum powder 0.5 ~ 9 part, white pepper powder 0.1 ~ 6 part, cinnamomi cortex pulveratus 0.5 ~ 8 part, 1 ~ 8 part, dried ginger slice powder, 2 ~ 15 parts, ox powder and 12 ~ 185 parts, butter to mix in proportion and mix well, separately get green onion 1 ~ 12 part, ginger 2 ~ 15 parts and garlic 2 ~ 18 parts stir-fry perfume (or spice) and enter soup, be deployed into final hand-pulled noodles with beef soup stock.
The present invention establishes a kind of formula and preparation method of novel hand-pulled noodles with beef soup stock, sirloin, ox bone and butter are adopted to be primary raw material, there is taste aromatic thick, the feature that the content of protein and calcium is high, be particularly suitable for pregnant woman, growth period and older crowd edible.Manufacture craft of the present invention is simple, adopts and first prepares the former soup of beef, then the method for seasoning in proportion, can keep the stability of local flavor.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described in further detail:
Embodiment 1: a kind of formula of hand-pulled noodles with beef, main feature is that its primary raw material presses row part by weight composition: ox bone: 500 parts, sirloin: 1000 parts, butter: 110 parts; Water: 3000 parts, salt: 50 parts, apple: 2 parts, Chinese prickly ash: 2 parts, fennel seeds: 0.3 part, anise: 2 parts, white pepper: 0.08 part, cloves: 0.2 part, cassia bark: 0.2 part, dried ginger slice: 0.8 part, cumin: 0.05 part, nutmeg: 0.5 part, the root of Dahurain angelica: 0.5 part, kaempferia galamga: 5.5 parts, fructus amomi: 0.5 part and spiceleaf: 0.05 part.
Embodiment 2: a kind of formula of hand-pulled noodles with beef, main feature is that its primary raw material presses row part by weight composition: ox bone: 1500 parts, sirloin: 2000 parts, butter: 200 parts; Water: 8000 parts, salt: 150 parts, apple: 5 parts, Chinese prickly ash: 7 parts, fennel seeds: 1 part, anise: 8 parts, white pepper: 0.2 part, cloves: 0.5 part, cassia bark: 0.5 part, dried ginger slice: 3.5 parts, cumin: 0.12 part, nutmeg: 1.5 parts, the root of Dahurain angelica: 1.5 parts, kaempferia galamga: 12 parts, fructus amomi: 1.5 parts and spiceleaf: 0.12 part.
Embodiment 3: a kind of formula of hand-pulled noodles with beef, main feature is that its primary raw material presses row part by weight composition: ox bone: 2500 parts, sirloin: 5000 parts, butter: 500 parts; Water: 10000 parts, salt: 220 parts, apple: 10 parts, Chinese prickly ash: 15 parts, fennel seeds: 2 parts, anise: 10 parts, white pepper: 0.3 part, cloves: 1 part, cassia bark: 1 part, dried ginger slice: 5 parts, cumin: 0.3 part, nutmeg: 3.5 parts, the root of Dahurain angelica: 2.5 parts, kaempferia galamga: 15 parts, fructus amomi: 2 parts and spiceleaf: 0.5 part.
Embodiment 4: a kind of preparation method of soup stock of hand-pulled noodles with beef, its step is as follows:
1) by ox bone: 500 parts be sawn into the long bone block of 2cm after, carry out cleaning removal blood stains;
2) by the ox bone of fragmentation and sirloin: put into clear water respectively for 1000 parts, soak 1 hour, drain after removing watery blood;
3) ox bone after step 2 and sirloin are put in extractor, carry out 100 DEG C to ox bone and sirloin to precook 15 minutes, adopt vacuum draw that the suction of the offscum of liquid level is totally carried out decolouring except raw meat, under 15000 × g condition, carry out vacuum draw with channel separator;
4) ox bone after 3 steps being precooked and sirloin add butter: 110 parts and water: 3000 parts: carry out 150 DEG C of high temperature hot pressing extractings, and after 30 minutes, stop heating, tank to be extracted cools to internal and external pressure balance, opens cover;
5) material of step 4 extracting is left standstill 2 ~ 3 hours, discharging mesh size is 200 ~ 400 eye mesh screen filter cleaners;
6) in retort, add 1 ‰ wood sugars, 1 ‰ cysteine hydrochlorides, 0.5% thiamine, retort heats, and steam pressure is 0.18kPa, temperature 100 ~ 120 DEG C, 1.5 ~ 2 hours reaction time, and thermal response generates meat-like flavor;
7) after step 6 reaction terminates, treat that temperature is reduced to less than 80 DEG C, add salt: 50 parts; Apple: 2 parts; Chinese prickly ash: 2 parts; Fennel seeds: 0.3 part; Anistree: 2 parts; White pepper: 0.08 part; Cloves: 0.2 part; Cassia bark: 0.2 part; Dried ginger slice: 0.8 part; Cumin: 0.05 part; Nutmeg: 0.5 part; The root of Dahurain angelica: 0.5 part; Kaempferia galamga: 5.5 parts; Fructus amomi: 0.5 part; Spiceleaf: 0.05 part, stir;
8) discharging after step 7 being completed is put into emulsifying homogeneous machine and is carried out emulsifying homogeneous operation, temperature 60 C, homogenization pressure 10MPa;
9) sterilization
Soup after homogeneous was through 80 ~ 90 DEG C of sterilizations 40 ~ 50 minutes;
10) filter
Filter after soup after step 9 sterilization is crossed 100 mesh filter screens;
11) soup is adjusted
Get the former soup 500 parts after filtration, add 400 parts, water, salt 0.5 part, monosodium glutamate 0.2 part, zanthoxylum powder 0.5 part, white pepper powder 0.1 part, cinnamomi cortex pulveratus 0.5 part, 1 part, dried ginger slice powder, 2 parts, ox powder and 12 parts, butter to mix in proportion and mix well, separately get green onion 1 part, ginger 2 parts and garlic 2 parts stir-fry perfume (or spice) and enter soup, be deployed into final hand-pulled noodles with beef soup stock.
Final hand-pulled noodles with beef soup stock main nutrient composition table
(in table, numerical value is the content in every 1000ml soup stock)
| Heat | 321.4kcal | Sodium (salt a great deal of) | 19.2g |
| Protein | 13.1g | Potassium | 3.89mg |
| Fat | 25.2g | Phosphorus | 1.98mg |
| Dietary fiber | 2.1g | Calcium | 1512mg |
| Carbohydrate | 10.3g |
Table 1
Embodiment 5: a kind of preparation method of soup stock of hand-pulled noodles with beef, its step is as follows:
1) by ox bone: 1500 parts be sawn into the long bone block of 2cm after, carry out cleaning removal blood stains;
2) by the ox bone of fragmentation and sirloin: put into clear water respectively for 2000 parts, soak 2 hours, drain after removing watery blood;
3) ox bone after step 2 and sirloin are put in extractor, carry out 100 DEG C to ox bone and sirloin to precook 15 minutes, adopt vacuum draw that the suction of the offscum of liquid level is totally carried out decolouring except raw meat, under 15000 × g condition, carry out vacuum draw with channel separator;
4) ox bone after 3 steps being precooked and sirloin add butter: 200 parts and water: 8000 parts: carry out 150 DEG C of high temperature hot pressing extractings, and after 30 minutes, stop heating, tank to be extracted cools to internal and external pressure balance, opens cover;
5) material of step 4 extracting is left standstill 2 ~ 3 hours, discharging mesh size is 200 ~ 400 eye mesh screen filter cleaners;
6) in retort, add 2 ‰ wood sugars, 1.5 ‰ cysteine hydrochlorides, 1% thiamine, retort heats, and steam pressure is 0.18kPa, temperature 100 ~ 120 DEG C, 1.5 ~ 2 hours reaction time, and thermal response generates meat-like flavor;
7) after step 6 reaction terminates, treat that temperature is reduced to less than 80 DEG C, add salt: 150 parts; Apple: 5 parts; Chinese prickly ash: 7 parts; Fennel seeds: 1 part; Anistree: 8 parts; White pepper: 0.2 part; Cloves: 0.5 part; Cassia bark: 0.5 part; Dried ginger slice: 3.5 parts; Cumin: 0.12 part; Nutmeg: 1.5 parts; The root of Dahurain angelica: 1.5 parts; Kaempferia galamga: 12 parts; Fructus amomi: 1.5 parts; Spiceleaf: 0.12 part, stir;
8) discharging after step 7 being completed is put into emulsifying homogeneous machine and is carried out emulsifying homogeneous operation, temperature 60 C, homogenization pressure 10MPa;
9) sterilization
Soup after homogeneous was through 80 ~ 90 DEG C of sterilizations 40 ~ 50 minutes;
10) filter
Filter after soup after step 9 sterilization is crossed 100 mesh filter screens;
11) soup is adjusted
Get the former soup 1000 parts after filtration, add moisture content 1000 parts, salt 6 parts, monosodium glutamate 2 parts, zanthoxylum powder 3 parts, white pepper powder 3 parts, cinnamomi cortex pulveratus 3 parts, dried ginger slice 4 parts, 7 parts, ox powder and 50 parts, butter to mix in proportion and mix well, separately get green onion 5 parts, ginger 5 parts and garlic 8 parts stir-fry perfume (or spice) and enter soup, be deployed into final hand-pulled noodles with beef soup stock.
Final hand-pulled noodles with beef soup stock main nutrient composition table (in table, numerical value is the content in every 1000ml soup stock)
| Heat | 330.3kcal | Sodium (salt a great deal of) | 16.9g |
| Protein | 14.3g | Potassium | 5.12mg |
| Fat | 26.3g | Phosphorus | 1.51mg |
| Dietary fiber | 3.1g | Calcium | 1335mg |
| Carbohydrate | 9.1g |
Table 2
Embodiment 6: a kind of preparation method of soup stock of hand-pulled noodles with beef, its step is as follows:
1) by ox bone: 2500 parts be sawn into 2cm bone block after, carry out cleaning remove blood stains;
2) by the ox bone of fragmentation and sirloin: put into clear water respectively for 5000 parts, soak 3 hours, drain after removing watery blood;
3) ox bone after step 2 and sirloin are put in extractor, carry out 100 DEG C to ox bone and sirloin to precook 15 minutes, adopt vacuum draw that the suction of the offscum of liquid level is totally carried out decolouring except raw meat, under 15000 × g condition, carry out vacuum draw with channel separator;
4) ox bone after 3 steps being precooked and sirloin add butter: 500 parts and water: 10000 parts: carry out 150 DEG C of high temperature hot pressing extractings, and after 30 minutes, stop heating, tank to be extracted cools to internal and external pressure balance, opens cover;
5) material of step 4 extracting is left standstill 2 ~ 3 hours, discharging mesh size is 200 ~ 400 eye mesh screen filter cleaners;
6) in retort, add 3 ‰ wood sugars, 2 ‰ cysteine hydrochlorides, 2% thiamine, retort heats, and steam pressure is 0.18kPa, temperature 100 ~ 120 DEG C, 1.5 ~ 2 hours reaction time, and thermal response generates meat-like flavor;
7) after step 6 reaction terminates, treat that temperature is reduced to less than 80 DEG C, add salt: 220 parts; Apple: 10 parts; Chinese prickly ash: 15 parts; Fennel seeds: 2 parts; Anistree: 10 parts; White pepper: 0.3 part; Cloves: 1 part; Cassia bark: 1 part; Dried ginger slice: 5 parts; Cumin: 3 parts; Nutmeg: 3.5 parts; The root of Dahurain angelica: 2.5 parts; Kaempferia galamga: 15 parts; Fructus amomi: 2 parts; Spiceleaf: 0.5 part, stir;
8) discharging after step 7 being completed is put into emulsifying homogeneous machine and is carried out emulsifying homogeneous operation, temperature 60 C, homogenization pressure 10Mpa;
9) sterilization
Soup-stock after homogeneous was through 80 ~ 90 DEG C of sterilizations 40 ~ 50 minutes;
10) filter
Filter after soup-stock after step 9 sterilization is crossed 100 mesh filter screens;
11) soup is adjusted
Get the former soup 1800 parts after filtration, add 1900 parts, water, salt 12 parts, monosodium glutamate 35 parts, zanthoxylum powder 9 parts, white pepper powder 6 parts, cinnamomi cortex pulveratus 8 parts, dried ginger slice 8 parts, 15 parts, ox powder and 185 parts, butter to mix in proportion and mix well, separately get green onion 12 parts, ginger 15 parts and garlic 18 parts stir-fry perfume (or spice) and enter soup, be deployed into final hand-pulled noodles with beef soup stock.
Final hand-pulled noodles with beef soup stock main nutrient composition table (in table, numerical value is the content in every 1000ml soup stock)
| Heat | 351.1kcal | Sodium (salt a great deal of) | 18.3g |
| Protein | 16.7g | Potassium | 6.04mg |
| Fat | 27.8g | Phosphorus | 1.34mg |
| Dietary fiber | 2.5g | Calcium | 1693mg |
| Carbohydrate | 8.5g |
Claims (4)
1. a preparation method for hand-pulled noodles with beef soup stock, is characterized in that, its preparation method is carried out according to the following step:
1) Feedstock treating is except raw meat:
1.1 by ox bone: 500 ~ 2500 parts are sawn into after bone block through fragmentation, carries out cleaning and removes blood stains;
1.2 by ox bone block and sirloin: put into clear water respectively for 1000 ~ 5000 parts, soaks 1 ~ 3 hour, drains after removing watery blood;
2) boiling
2.1 precook
Ox bone after step 1.2 and sirloin are put in extractor, 100 DEG C is carried out to ox bone and sirloin and precooks 15 minutes, adopt vacuum draw that the suction of the offscum of liquid level is totally carried out decolouring except raw meat;
2.2 extracting
Ox bone after 2.1 steps being precooked and sirloin add butter: 110 ~ 500 parts and water: 3000 ~ 10000 parts: carry out 150 DEG C of high temperature hot pressing extractings, and after 30 minutes, stop heating, tank to be extracted cools to internal and external pressure balance, opens cover;
2.3 leave standstill slagging-off
The material of step 2.2 extracting is left standstill 2 ~ 3 hours, and discharging screen filtration removes the gred;
3) fragrant thermal response is given birth to
In retort, add the wood sugar of 1 ~ 3 ‰, the cysteine hydrochloride of 1 ~ 2 ‰, the thiamine of 0.5 ~ 2%, retort heats, and steam pressure is 0.18kPa, temperature 100 DEG C ~ 120 DEG C, 1.5 ~ 2 hours reaction time, and thermal response generates meat-like flavor;
4) be in harmonious proportion:
After step 3 reaction terminates, treat that temperature is reduced to less than 80 DEG C, add salt: 50 ~ 220 parts; Apple: 2 ~ 10 parts; Chinese prickly ash: 2 ~ 15 parts; Fennel seeds: 0.3 ~ 2 part; Anistree: 2 ~ 10 parts; White pepper: 0.08 ~ 0.3 part; Cloves: 0.2 ~ 1 part; Cassia bark: 0.2 ~ 1 part; Dried ginger slice: 0.8 ~ 5 part; Cumin: 0.05 ~ 3 part; Nutmeg: 0.5 ~ 3.5 part; The root of Dahurain angelica: 0.5 ~ 2.5 part; Kaempferia galamga: 5.5 ~ 15; Fructus amomi: 0.5 ~ 2 part; Spiceleaf: 0.05 ~ 0.5 part, stir;
5) emulsifying
Discharging after step 4 being completed is put into emulsifying homogeneous machine and is carried out emulsifying homogeneous operation, temperature 60 C, homogenization pressure 10MPa;
6) sterilization
Soup after homogeneous was through 80 DEG C ~ 90 DEG C sterilizations 40 ~ 50 minutes;
7) filter
Filter after soup after step 6 sterilization is crossed 100 mesh filter screens;
8) soup is adjusted
Get the former soup 500 ~ 1800 parts after filtration, add 400 ~ 1900 parts, water, salt 0.5 ~ 12 part, monosodium glutamate 0.2 ~ 5 part, zanthoxylum powder 0.5 ~ 9 part, white pepper powder 0.1 ~ 6 part, cinnamomi cortex pulveratus 0.5 ~ 8 part, 1 ~ 8 part, dried ginger slice powder, 2 ~ 15 parts, ox powder and 12 ~ 185 parts, butter to mix in proportion and mix well, separately get green onion 1 ~ 12 part, ginger 2 ~ 15 parts and garlic 2 ~ 18 parts stir-fry perfume (or spice) and enter soup, be deployed into final hand-pulled noodles with beef soup stock.
2. the preparation method of hand-pulled noodles with beef soup stock according to claim 1, is characterized in that, broken ox bone adopts bone sawing machine ox bone raw material to be sawn into the long bone block of 2cm.
3. the preparation method of hand-pulled noodles with beef soup stock according to claim 1, is characterized in that, the mesh size left standstill in slug removing step is 200 ~ 400 orders.
4. the preparation method of hand-pulled noodles with beef soup stock according to claim 1, is characterized in that, adopts channel separator to carry out vacuum foam removal under 15000 × g condition.
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| 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 |
| 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 |
| CN105077403A (en) * | 2015-09-15 | 2015-11-25 | 葛新平 | Thick and mellow beef nourishing soup |
| 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 |
| CN106722641A (en) * | 2016-11-30 | 2017-05-31 | 乐山市清苏桥食品有限公司 | Steamed beef soup feed composition, the preparation method of beef soup stock and beef soup stock |
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| CN109673914A (en) * | 2018-12-29 | 2019-04-26 | 宁夏宁杨食品有限公司 | A kind of preparation method of Hand-Pulled Noodles with Beef soup stock |
| CN110876470A (en) * | 2019-10-30 | 2020-03-13 | 上海爱一特餐饮有限公司 | Beef soup soaked steamed bun formula and preparation method |
| CN115381063A (en) * | 2022-08-05 | 2022-11-25 | 翟烜 | Lanzhou beef hand-pulled noodle soup base and preparation method and application thereof |
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