CN104172133A - 一种拉面汤料的制作方法 - Google Patents

一种拉面汤料的制作方法 Download PDF

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Publication number
CN104172133A
CN104172133A CN201410415366.5A CN201410415366A CN104172133A CN 104172133 A CN104172133 A CN 104172133A CN 201410415366 A CN201410415366 A CN 201410415366A CN 104172133 A CN104172133 A CN 104172133A
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China
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parts
soup base
production method
stretched noodle
noodle soup
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CN201410415366.5A
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English (en)
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栗善燕
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Individual
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Individual
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Priority to CN201410415366.5A priority Critical patent/CN104172133A/zh
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    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)

Abstract

一种拉面汤料的制作方法，其特征在于由以下原料制作而成的：水47～52份、皮蛋2～5份、枸杞1～3份、食盐8～12份和酱油1～3份。目前拉面馆将所有原料放在同一容器中一起煮制，味道容易变混杂，不纯正，不能满足多种口味顾客需求，本发明满足了不喜欢辣味及肉味喜欢清淡这部分人们口味。

Description

一种拉面汤料的制作方法
技术领域
本发明涉及汤料食品加工技术领域，具体是一种拉面汤料的制作方法。
背景技术
拉面是人们喜爱的主食之一，拉面汤料的种类对其风味有很大程度的影响。目前拉面馆将所有原料放在同一容器中一起煮制，味道容易变混杂，不纯正，不能满足多种口味顾客需求，特别是不能满足不喜欢辣味及肉味的顾客，限制了这部分喜欢清淡口味顾客的光顾。
枸杞是名贵的菜肴和中药，它对人体具有兴奋和强壮作用，对急慢性炎症，各种神经衰弱的疗效，具有消炎、镇静、利尿、强心、活血止痛、祛风除湿、补气安神的功效，它富含人体需要的亮氨酸、赖氨酸、精氨酸等15种以上氨基酸16种以上无机营养元素。
发明内容
本发明的目的：提供一种枸杞拉面汤料的制作方法。
本发明提供的技术方案为：
皮蛋切丁，切之前刀先用热水冲一下，这样比较好切；把水倒入锅内，煮开后，加皮蛋，枸杞，盐，最后加入味精，装碗。
调味汁包括以下质量份比的材料：水47～52份、皮蛋2～5份、枸杞1～3份、食盐8～12份和酱油1～3份。
本发明有益效果是：本发明的枸杞拉面汤料营养丰富，口感好，是一种很好的营养食品，适应了清淡口味需求。

Claims (1)

1.一种拉面汤料的制作方法，其特征在于：由以下原料制作而成的：水47～52份、皮蛋2～5份、枸杞1～3份、食盐8～12份和酱油1～3份。
CN201410415366.5A 2014-08-22 2014-08-22 一种拉面汤料的制作方法 Pending CN104172133A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410415366.5A CN104172133A (zh) 2014-08-22 2014-08-22 一种拉面汤料的制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410415366.5A CN104172133A (zh) 2014-08-22 2014-08-22 一种拉面汤料的制作方法

Publications (1)

Publication Number Publication Date
CN104172133A true CN104172133A (zh) 2014-12-03

Family

ID=51953699

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410415366.5A Pending CN104172133A (zh) 2014-08-22 2014-08-22 一种拉面汤料的制作方法

Country Status (1)

Country Link
CN (1) CN104172133A (zh)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101073400A (zh) * 2006-05-18 2007-11-21 刘刚 药膳牛肉面
CN102960669A (zh) * 2012-12-03 2013-03-13 兰州玉兰味精清真食品有限公司 兰州拉面汤料及其制备方法
CN103393054A (zh) * 2013-08-21 2013-11-20 中国农业科学院农产品加工研究所 一种拉面汤料的制作方法
CN103478791A (zh) * 2013-07-08 2014-01-01 中国农业科学院农产品加工研究所 一种日式拉面汤料

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101073400A (zh) * 2006-05-18 2007-11-21 刘刚 药膳牛肉面
CN102960669A (zh) * 2012-12-03 2013-03-13 兰州玉兰味精清真食品有限公司 兰州拉面汤料及其制备方法
CN103478791A (zh) * 2013-07-08 2014-01-01 中国农业科学院农产品加工研究所 一种日式拉面汤料
CN103393054A (zh) * 2013-08-21 2013-11-20 中国农业科学院农产品加工研究所 一种拉面汤料的制作方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
佚名: "皮蛋香肠面的家常做法", 《百度经验HTTP://JINGYAN.BAIDU.COM/ARTICLE/19192AD8483A53E53F570740.HTML》, 12 July 2013 (2013-07-12), pages 1 *

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Application publication date: 20141203