CN103976418A - Canned soup base formula for Lanzhou stretched noodles and preparation method of formula - Google Patents

Canned soup base formula for Lanzhou stretched noodles and preparation method of formula Download PDF

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Publication number
CN103976418A
CN103976418A CN201410207440.4A CN201410207440A CN103976418A CN 103976418 A CN103976418 A CN 103976418A CN 201410207440 A CN201410207440 A CN 201410207440A CN 103976418 A CN103976418 A CN 103976418A
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soup
parts
condiment
lanzhou
formula
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CN201410207440.4A
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邓毓博
熊永平
丁建军
王一然
刘伟
郭晓乐
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邓毓博
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Priority to CN201410207440.4A priority Critical patent/CN103976418A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • A23L23/10Soup concentrates, e.g. powders or cakes

Abstract

The invention provides a canned soup base formula for Lanzhou stretched noodles. The soup base comprises raw materials for making soup and raw materials for refining clear soup, wherein the raw materials for making soup comprise the following ingredients: sirloin, ox bone, flavors for making soup and water at the mass ratio of (8-12) to (1-3) to (0.5-1.5) to (30-40); the raw materials for refining clear soup comprises the following ingredients: flavors for refining clear soup and water at the mass ratio of 1 to 10. The invention also provides a preparation method of the canned soup base formula for the Lanzhou stretched noodles. By adopting the technical scheme disclosed by the invention, the taste of the made canned soup base is consistent with that of the local physical lanzhou stretched noodles store by innovating the can processing technology on the basis of intensive study of the traditional making process of the soup base for Lanzhou stretched noodles, and the canned soup base is convenient to carry and convenient to use. Meanwhile, a food additive does not need to be added by adopting the method, and the quality guarantee period at normal temperature can be up to over a year.

Description

A kind of Lanzhou Hand-extended Noodles soup stock can formula and preparation method thereof
Technical field
The invention belongs to food technology field, be specifically related to a kind of Lanzhou Hand-extended Noodles soup stock can formula and preparation method thereof.
Background technology
Lanzhou Hand-extended Noodles is current mainly take food and drink physical operating as main, and its mouthfeel quality mainly depends on the height of soup stock quality.And soup stock is produced on solid shop/brick and mortar store and all take traditional manual production mode as main, manufacturing process lacks respective standard, mainly depends on the experience of adjusting soup teacher.Therefore,, even same hand-pulled noodles shop, the soup stock mouthfeel of every day also has certain difference.
Generally, 2 kilograms of former soup that beef is made, can be modulated into 200 bowls of soup stocks that Lanzhou Hand-extended Noodles is required.But gone up by the cost of raw material, affect, some hand-pulled noodles shops only add few beef in soup stock manufacturing process, mainly by butter and Lanzhou Hand-extended Noodles soup stock bag, adjust soup, and the soup stock quality making decreases.
In Lanzhou Hand-extended Noodles field of industrialized production, the food enterprise of some type Lanzhou Hand-extended Noodles convenient for production utilizes vacuum freeze drying technology that soup stock is made to dry powder, and the mode brewing by poach or boiling water is used.Although the soup stock that this mode obtains is easy to carry, mouthfeel and solid shop/brick and mortar store gap are larger.
Also the Lanzhou Hand-extended Noodles soup stock product that has some condensed soup forms, need to be diluted with water during use according to a certain percentage, also needs further to put into the seasoning powder providing with product simultaneously and boils.This mode not only consumer is difficult to grasp suitable dilution ratio, and owing to being to throw in seasoning powder temporarily, the soup stock mouthfeel obtaining is not good.
Summary of the invention
For problems of the prior art, the invention provides a kind of Lanzhou Hand-extended Noodles soup stock can formula and preparation method thereof, the soup stock can preparing not only mouthfeel is consistent with hand-pulled noodles shop, Lanzhou, is easy to carry simultaneously, easily uses, can preserves for a long time.
Lanzhou Hand-extended Noodles soup stock can formula of the present invention is: described soup stock comprises and boil Liao Hediao Tangyuan County, Tangyuan County material, described in boil Tangyuan County's material and formed by each component of following mass ratio: sirloin: ox bone: boil soup condiment: water=8-12:1-3:0.5-1.5:30-40; The described Tangyuan County of hanging expects to be comprised of each component of following mass ratio: hang soup condiment: water=1:10.
The key core that Lanzhou Hand-extended Noodles soup stock is made is flavouring material formula, can determine the final style of soup stock and orthodox school whether.In the present invention, need to use two kinds of condiment, a kind of for boiling soup condiment, in boiling soup process, use; For hanging a soup condiment, add separately after water boils and join and cook meat in former soup.
Wherein, the weight proportion that boils soup condiment is: anistree 4-8 part, cassia bark 8-12 part, rhizoma zingiberis 14-18 part, fennel seeds 8-12 part, Chinese prickly ash 15-20 part, nutmeg 5-8 part, tsaoko 4-7 part, pepper 5-7 part, galingal 4-7 part, dried orange peel 5-8 part, spiceleaf 6-12 part, root of Dahurain angelica 3-8 part, cloves 3-8 part, Bi dial 4-9 part, Amomum globosum loureiro 4-8 part, white cool 4-8 part, Radix Angelicae Sinensis 5-8 part, kaempferia galamga 5-8 part, Radix Glycyrrhizae 4-7 part, fructus amomi 2-5 part, salt 430-550 part, monosodium glutamate 10-25 part.
The weight proportion that hangs soup condiment is: ginger 150-250 part, garlic 150-250 part, anistree 4-8 part, fennel seeds 6-10 part, Chinese prickly ash 10-20 part, nutmeg 2-6 part, tsaoko 2-6 part, pepper 2-5 part, galingal 2-6 part, spiceleaf 6-12 part, root of Dahurain angelica 3-8 part, cloves 3-8 part, Amomum globosum loureiro 4-8 part, white cool 4-8 part.
Preparation method's step of Lanzhou Hand-extended Noodles soup stock can formula of the present invention is as follows:
(1) sirloin stripping and slicing clear water are soaked more than 10 hours, with the ox bone section of marrow, so can effectively remove the watery blood in meat, marrow more easily incorporates in soup simultaneously;
(2) sirloin is cut into the cube meat of approximately 250 grams, with ox bone, boil soup condiment and water is put into interlayer steam cooker by the weight proportion of 8-12:1-3:0.5-1:30-40, heats to 150 degrees Celsius of infusions 10 minutes, and constantly remove the blood foam that floats on noodle soup;
(3) be cooled to 100 degrees Celsius, after infusion 50-70 minute, sirloin pulled out to cooling section, ox bone with boil soup condiment and stay in pot and keep temperature to continue infusion 50-60 minute; Can guarantee that like this sirloin can fully absorb condiment local flavor, can make again the nitrogenous leachate in meat fully separate out and incorporate in soup, after high temperature sterilization, meat fiber can be too not softening simultaneously;
(4) in other pot, by hanging soup condiment and clear water, according to the weight ratio of 1:10, put into, and with the temperature infusion 25-35 minute of 100 degrees Celsius;
(5) after step (3) finishes, the soup that hangs that step (4) is obtained is poured in meat soup, and adds clear water and be heated to 90-99 degree Celsius according to the ratio of mixed soup stock and clear water 1:1;
(6) soup making is carried out filling, the sliced meat that can insert required deal, carry out exhaust, sealing, sterilization processing afterwards, environment in tank is made to vacuum, and adopt current general sterilization of canned food technology, and make to reach sterile vacuum environment in tank, finally obtain Lanzhou Hand-extended Noodles soup stock can.
Further, described Can container is taggers tin tank, chrome plating tank, aluminium alloy plate tank, glass jar, laminated film bag or Tetra Pak.
Technical scheme of the present invention has following beneficial effect:
Technical scheme of the present invention, on the basis of further investigation Lanzhou Hand-extended Noodles soup stock traditional manufacturing technique, innovates by can processing technique, and the soup stock can mouthfeel of making is consistent with hand-pulled noodles shop, Lanzhou solid shop/brick and mortar store style, is easy to carry, easy to use.Meanwhile, the method does not need to add any food additives, and the lower shelf-life of normal temperature is more than 1 year.
Accompanying drawing explanation
Accompanying drawing is used to provide a further understanding of the present invention, and forms a part for description, for explaining the present invention, is not construed as limiting the invention together with embodiments of the present invention.In the accompanying drawings:
Fig. 1 is the Lanzhou Hand-extended Noodles soup stock method for making canned flow chart described in the embodiment of the present invention.
The specific embodiment
Following embodiment is convenient to understand better the present invention, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is conventional method.
Be illustrated in figure 1 Lanzhou Hand-extended Noodles soup stock method for making canned flow chart, comprise preprocessing raw material and auxiliary material, add under water and expect, add and boil soup condiment, infusion, hang soup stock and boil, hang the main process such as soup, filling, exhaust, sealing and sterilization.
In above-mentioned flow process, the meaning that exhaust is dotted line is: different because of material and the filling process of container tank, part pouring process does not need special exhaust flow path.
embodiment 1
The weight proportion that boils soup condiment is: anistree 5 parts, 8 parts, cassia bark, 14 parts of rhizoma zingiberis, 8 parts of fennel seeds, 20 parts, Chinese prickly ash, 8 parts of nutmegs, 7 parts of tsaokos, 6 parts, pepper, 6 parts of galingals, 5 parts of dried orange peels, 8 parts of spiceleafs, 8 parts of the roots of Dahurain angelica, 4 parts of cloves, Bi are dialled 6 parts, 4 parts of Amomum globosum loureiros, white cool 4 parts, 5 parts of Radix Angelicae Sinensis, 5 parts of kaempferia galamgas, 4 parts, Radix Glycyrrhizae, 2 parts of fructus amomis, 500 parts of salt, 15 parts of monosodium glutamates.
The weight proportion that hangs soup condiment is: 200 parts, ginger, 200 parts, garlic, anistree 4 parts, 8 parts of fennel seeds, 15 parts, Chinese prickly ash, 2 parts of nutmegs, 2 parts of tsaokos, 2 parts, pepper, 2 parts of galingals, 8 parts of spiceleafs, 4 parts of the roots of Dahurain angelica, 4 parts of cloves, 4 parts of Amomum globosum loureiros, white cool 4 parts.
The making step of Lanzhou Hand-extended Noodles soup stock can of the present invention is as follows:
(1) 6 kilograms of strippings and slicings of sirloin clear water soak 14 hours, and with 1 kilogram of the ox bone of marrow, being cut into width is the osteocomma of 1.5 centimetres.So can effectively remove the watery blood in meat, marrow more easily incorporates in soup simultaneously.
(2) sirloin is cut into the cube meat of approximately 250 grams, boils soup condiment with ox bone, 625 grams and 20 kg water are put into interlayer steam cooker, heat to 150 degrees Celsius of infusions 10 minutes, and constantly remove the blood foam that floats on noodle soup.
(3) be cooled to 100 degrees Celsius, infusion after 60 minutes is pulled sirloin out, and is cut into the sliced meat of approximately 8 grams/piece after it cools to below 35 degrees Celsius, simultaneously ox bone with boil soup condiment and stay in pot and keep the temperature of 100 degrees Celsius to continue infusion 50 minutes.Can guarantee that like this sirloin can fully absorb condiment local flavor, can make again the nitrogenous leachate in meat fully separate out and incorporate in soup, after high temperature sterilization, meat fiber can be too not softening simultaneously.
(4) in other pot, 400 grams are hung to soup condiment and add in 4 kilograms of clear water, and with the temperature infusion of 100 degrees Celsius 30 minutes.
(5) after step (3) finishes, the soup that hangs that step (4) is obtained is poured in meat soup, then is heated to 95 degrees Celsius after adding 24 kilograms of clear water.
(6) adopt the filling soup stock making of can, in tank, insert 24 grams of sliced meat simultaneously, carry out afterwards exhaust, sealing, sterilization processing.Sterilization process need keep the pressure 20 minutes of 121 degree celsius temperature and 1.2MPa, is cooled to afterwards 25 degrees Celsius, completes the making of soup stock can.
Can container can also be used taggers tin tank, chrome plating tank, aluminium alloy plate tank, glass jar, laminated film bag, Tetra Pak etc.
Applying method of the present invention, to make the taste that the Lanzhou Hand-extended Noodles soup stock that obtains makes with traditional-handwork in hand-pulled noodles shop, Lanzhou consistent, easy to use, is easy to carry about with one and preservation for a long time.
embodiment 2
The weight proportion that boils soup condiment is: anistree 4 parts, 12 parts, cassia bark, 18 parts of rhizoma zingiberis, 10 parts of fennel seeds, 15 parts, Chinese prickly ash, 5 parts of nutmegs, 5 parts of tsaokos, 5 parts, pepper, 4 parts of galingals, 6 parts of dried orange peels, 12 parts of spiceleafs, 5 parts of the roots of Dahurain angelica, 3 parts of cloves, Bi are dialled 9 parts, 6 parts of Amomum globosum loureiros, white cool 6 parts, 6 parts of Radix Angelicae Sinensis, 6 parts of kaempferia galamgas, 6 parts, Radix Glycyrrhizae, 3 parts of fructus amomis, 550 parts of salt, 10 parts of monosodium glutamates.
The weight proportion that hangs soup condiment is: 150 parts, ginger, 150 parts, garlic, anistree 6 parts, 6 parts of fennel seeds, 20 parts, Chinese prickly ash, 4 parts of nutmegs, 4 parts of tsaokos, 4 parts, pepper, 4 parts of galingals, 12 parts of spiceleafs, 3 parts of the roots of Dahurain angelica, 3 parts of cloves, 6 parts of Amomum globosum loureiros, white cool 6 parts.
The making step of Lanzhou Hand-extended Noodles soup stock can of the present invention is as follows:
(1) 4 kilograms of strippings and slicings of sirloin clear water soak 14 hours, and with 0.5 kilogram of the ox bone of marrow, being cut into width is the osteocomma of 1.5 centimetres.So can effectively remove the watery blood in meat, marrow more easily incorporates in soup simultaneously.
(2) sirloin is cut into the cube meat of approximately 250 grams, boils soup condiment with ox bone, 250 grams and 15 kg water are put into interlayer steam cooker, heat to 150 degrees Celsius of infusions 10 minutes, and constantly remove the blood foam that floats on noodle soup.
(3) be cooled to 100 degrees Celsius, infusion after 50 minutes is pulled sirloin out, and is cut into the sliced meat of approximately 8 grams/piece after it cools to below 35 degrees Celsius, simultaneously ox bone with boil soup condiment and stay in pot and keep the temperature of 100 degrees Celsius to continue infusion 55 minutes.Can guarantee that like this sirloin can fully absorb condiment local flavor, can make again the nitrogenous leachate in meat fully separate out and incorporate in soup, after high temperature sterilization, meat fiber can be too not softening simultaneously.
(4) in other pot, 300 grams are hung to soup condiment and add in 3 kilograms of clear water, and with the temperature infusion of 100 degrees Celsius 25 minutes.
(5) after step (3) finishes, the soup that hangs that step (4) is obtained is poured in meat soup, then is heated to 99 ℃ after adding 18 kilograms of clear water.
(6) adopt the filling soup stock making of can, in tank, insert 24 grams of sliced meat simultaneously, carry out afterwards exhaust, sealing, sterilization processing.Sterilization process need keep the pressure 20 minutes of 121 degree celsius temperature and 1.2MPa, is cooled to afterwards 25 degrees Celsius, completes the making of soup stock can.
Can container can also be used taggers tin tank, chrome plating tank, aluminium alloy plate tank, glass jar, laminated film bag, Tetra Pak etc.
embodiment 3
The weight proportion that boils soup condiment is: anistree 8 parts, 10 parts, cassia bark, 16 parts of rhizoma zingiberis, 12 parts of fennel seeds, 18 parts, Chinese prickly ash, 6 parts of nutmegs, 4 parts of tsaokos, 7 parts, pepper, 7 parts of galingals, 8 parts of dried orange peels, 6 parts of spiceleafs, 3 parts of the roots of Dahurain angelica, 8 parts of cloves, Bi are dialled 4 parts, 8 parts of Amomum globosum loureiros, white cool 8 parts, 8 parts of Radix Angelicae Sinensis, 8 parts of kaempferia galamgas, 7 parts, Radix Glycyrrhizae, 5 parts of fructus amomis, 430 parts of salt, 25 parts of monosodium glutamates.
The weight proportion that hangs soup condiment is: 250 parts, ginger, 250 parts, garlic, anistree 8 parts, 10 parts of fennel seeds, 10 parts, Chinese prickly ash, 6 parts of nutmegs, 6 parts of tsaokos, 5 parts, pepper, 6 parts of galingals, 6 parts of spiceleafs, 8 parts of the roots of Dahurain angelica, 8 parts of cloves, 8 parts of Amomum globosum loureiros, white cool 8 parts.
The making step of Lanzhou Hand-extended Noodles soup stock can of the present invention is as follows:
(1) 5 kilograms of strippings and slicings of sirloin clear water soak 14 hours, and with 1.5 kilograms of the ox bones of marrow, being cut into width is the osteocomma of 1.5 centimetres.So can effectively remove the watery blood in meat, marrow more easily incorporates in soup simultaneously.
(2) sirloin is cut into the cube meat of approximately 250 grams, boils soup condiment with ox bone, 500 grams and 18 kg water are put into interlayer steam cooker, heat to 150 degrees Celsius of infusions 10 minutes, and constantly remove the blood foam that floats on noodle soup.
(3) be cooled to 100 degrees Celsius, infusion after 70 minutes is pulled sirloin out, and is cut into the sliced meat of approximately 8 grams/piece after it cools to below 35 degrees Celsius, simultaneously ox bone with boil soup condiment and stay in pot and keep the temperature of 100 degrees Celsius to continue infusion 60 minutes.Can guarantee that like this sirloin can fully absorb condiment local flavor, can make again the nitrogenous leachate in meat fully separate out and incorporate in soup, after high temperature sterilization, meat fiber can be too not softening simultaneously.
(4) in other pot, 350 grams are hung to soup condiment and add in 3.5 kilograms of clear water, and with the temperature infusion of 100 degrees Celsius 35 minutes.
(5) after step (3) finishes, the soup that hangs that step (4) is obtained is poured in meat soup, then is heated to 90 ℃ after adding 21.5 kilograms of clear water.
(6) adopt the filling soup stock making of glass jar, in tank, insert 24 grams of sliced meat simultaneously, carry out afterwards exhaust, sealing, sterilization processing.Sterilization process need keep the pressure 20 minutes of 121 degree celsius temperature and 1.2MPa, is cooled to afterwards 25 degrees Celsius, completes the making of soup stock can.
Can container can also be used taggers tin tank, chrome plating tank, aluminium alloy plate tank, glass jar, laminated film bag, Tetra Pak etc.
Finally it should be noted that: the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although the present invention is had been described in detail with reference to previous embodiment, for a person skilled in the art, its technical scheme that still can record aforementioned each embodiment is modified, or part technical characterictic is wherein equal to replacement.Within the spirit and principles in the present invention all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.

Claims (5)

1. Lanzhou Hand-extended Noodles soup stock can formula, is characterized in that: described soup stock comprises and boil Liao Hediao Tangyuan County, Tangyuan County material, described in boil Tangyuan County's material and formed by each component of following mass ratio: sirloin: ox bone: boil soup condiment: water=8-12:1-3:0.5-1.5:30-40; The described Tangyuan County of hanging expects to be comprised of each component of following mass ratio: hang soup condiment: water=1:10.
2. Lanzhou Hand-extended Noodles soup stock can according to claim 1 is filled a prescription, it is characterized in that: described in to boil the formula of soup condiment as follows: anistree 4-8 part, cassia bark 8-12 part, rhizoma zingiberis 14-18 part, fennel seeds 8-12 part, Chinese prickly ash 15-20 part, nutmeg 5-8 part, tsaoko 4-7 part, pepper 5-7 part, galingal 4-7 part, dried orange peel 5-8 part, spiceleaf 6-12 part, root of Dahurain angelica 3-8 part, cloves 3-8 part, Bi dial 4-9 part, Amomum globosum loureiro 4-8 part, white cool 4-8 part, Radix Angelicae Sinensis 5-8 part, kaempferia galamga 5-8 part, Radix Glycyrrhizae 4-7 part, fructus amomi 2-5 part, salt 430-550 part, monosodium glutamate 10-25 part.
3. Lanzhou Hand-extended Noodles soup stock can according to claim 1 formula, is characterized in that: described in to hang the formula of soup condiment as follows: ginger 150-250 part, garlic 150-250 part, anistree 4-8 part, fennel seeds 6-10 part, Chinese prickly ash 10-20 part, nutmeg 2-6 part, tsaoko 2-6 part, pepper 2-5 part, galingal 2-6 part, spiceleaf 6-12 part, root of Dahurain angelica 3-8 part, cloves 3-8 part, Amomum globosum loureiro 4-8 part, white cool 4-8 part.
4. the preparation method of the arbitrary described Lanzhou Hand-extended Noodles soup stock can of claim 1-3, is characterized in that: step is as follows:
(1) sirloin stripping and slicing clear water are soaked more than 10 hours, with the ox bone of marrow, be cut into osteocomma;
(2) sirloin is cut into the cube meat of about 250g, with ox bone, boil soup condiment and water is heated to 150 ℃ of infusion 10min by the mass ratio of 8-12:1-3:0.5-1:30-40;
(3) be cooled to 100 ℃, after infusion 50-70min, sirloin pulled out to cooling section; Meanwhile, ox bone with boil soup (3) condiment and stay and in pot, keep 100 ℃ to continue infusion 50-60min;
(4) in other pot, by hanging soup condiment and clear water, according to the mass ratio of 1:10, put into, with the temperature infusion 25-35min of 100 ℃;
(5), after step (3) finishes, the soup that hangs that step (4) is obtained is poured in meat soup, according to the ratio of mixed soup stock and clear water 1:1, adds clear water and is heated to 90-99 ℃;
(6) soup making is carried out filling, the sliced meat that can insert required deal, carry out exhaust, sealing, sterilization processing afterwards, make to reach sterile vacuum environment in tank, obtain Lanzhou Hand-extended Noodles soup stock can.
5. method according to claim 4, is characterized in that: described Can container is taggers tin tank, chrome plating tank, aluminium alloy plate tank, glass jar, laminated film bag or Tetra Pak.
CN201410207440.4A 2014-05-16 2014-05-16 Canned soup base formula for Lanzhou stretched noodles and preparation method of formula Pending CN103976418A (en)

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CN104494952A (en) * 2014-11-28 2015-04-08 河南省淇县永达食业有限公司 Filling and sterilizing technology of liquid bone soup product
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
CN107821950A (en) * 2017-11-07 2018-03-23 李家成 Health-preserving noodle and preparation method thereof

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104494952A (en) * 2014-11-28 2015-04-08 河南省淇县永达食业有限公司 Filling and sterilizing technology of liquid bone soup product
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
CN107821950A (en) * 2017-11-07 2018-03-23 李家成 Health-preserving noodle and preparation method thereof

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Application publication date: 20140813