CN104522760A - Soup of Taihe plate noodles and making method thereof - Google Patents
Soup of Taihe plate noodles and making method thereof Download PDFInfo
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- CN104522760A CN104522760A CN201410839020.8A CN201410839020A CN104522760A CN 104522760 A CN104522760 A CN 104522760A CN 201410839020 A CN201410839020 A CN 201410839020A CN 104522760 A CN104522760 A CN 104522760A
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Abstract
The invention relates to soup of Taihe plate noodles and a making method thereof. The soup is prepared from the following raw materials in parts by weight: 45-60 parts of mutton, 40-50 parts of mutton fat, 35-45 parts of edible vegetable oil, 18-28 parts of red pepper, 3-5 parts of condiments, 3-5 parts of aniseed, 5-8 parts of sauce, 38-50 parts of water, 2-3 parts of traditional Chinese medicinal materials, 2-4 parts of garlic clove, 1-3 parts of onion, 2-3 parts of salt, 1-2 parts of monosodium glutamate and 1-2 parts of cumin powder. According to the soup of Taihe plate noodles provided by the invention, the traditional raw materials and processes are combined with a present method, the traditional process is improved, and the improved soup of the plate noodles is suitable for the taste of modern people. Moreover, multiple traditional Chinese medicine components are added into the raw materials, the traditional Chinese medicine has the effects of soothing the nerves and tonifying qi, and the nutritive value of the soup is improved.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of Taihe county plate noodle soup material and preparation method thereof.
Background technology
Plate face, Taihe county, i.e. Taihe county mutton board noodle are the flags of Northern Anhui area wheaten food.Because it originates from Taihe County, in addition be again beat to form on iron plate, therefore its these name how many years are all not modified, the mellow deliciousness of plate face, Taihe county taste, has edible crowd widely at the northern area based on wheaten food, also edible crowd is widely had in southern area, gluten road, plate face, Taihe county is delicious, and especially soup stock suffuses an exquisite fragrance all around especially, when prepared by plate face, the quality in face is an aspect, a quality key factor especially of soup stock.
Summary of the invention
The object of this invention is to provide a kind of Taihe county plate noodle soup material and preparation method thereof, by improving raw material and process, improving mouthfeel and the nutritive value of soup stock.
The present invention is achieved through the following technical solutions:
A kind of Taihe county plate noodle soup material, is prepared from by following component raw material by weight: mutton 45-60 part, sheep oil 40-50 part, edible vegetable oil 35-45 part, pimiento 18-28 part, small powder 3-5 part, aniseed 3-5 part, sauce 5-8 part, water 38-50 part, Chinese medicine 2-3 part, garlic clove 2-4 part, onion 1-3 part, salt 2-3 part, monosodium glutamate 1-2 part, cumin powder 1-2 part, wherein, small powder is by spiceleaf 2-3 part by weight, murraya paniculataJack 1-2 part, cloves 3-5 part, dried orange peel 3-5 part, cumin 2-4 part, Chinese prickly ash 3-7 part, fennel seeds 2-5 part, rhizoma zingiberis 4-7 part, green onion 5-8 part forms, aniseed is by banksia rose 4-7 part, anise 3-5 part, wild peach 2-4 part, cassia bark 3-5 part, tsaoko 6-8 part, white cool 3-5 part, red cool 2-4 part, nutmeg 3-5 part, Amomum globosum loureiro 1-3 part, galingal 3-5 part, caraway seeds 2-5 part forms, sauce is by hoisin sauce 3-5 part, thick broad-bean sauce 4-7 part, chilli garlic sauce 2-5 part, catsup 4-7 part, oil consumption 3-5 part forms, Chinese medicine is by ginseng 3-5 part, Radix Astragali 2-3 part, Radix Angelicae Sinensis 2-5 part, hawthorn 4-7 part, windproof 1-2 part, notopterygium root 0.5-1 part.
A preparation method for Taihe county plate noodle soup material, comprises the following steps:
(1), by the heating of sheep oil 45-60 part heating and melting, add small powder 3-5 part, add spiceleaf, murraya paniculataJack, cloves, dried orange peel, cumin, Chinese prickly ash, fennel seeds explode to yellowish-brown, then add rhizoma zingiberis, green onion, explode to yellowish-brown and filter, by the small powder elimination added;
(2), control oil temperature at 78-82 DEG C, add aniseed 3-5 part, explode to yellowish-brown, add garlic clove 2-4 part, onion 1-3 part, garlic clove and onion are exploded to golden yellow;
(3) pimiento 18-28 part, is added, explode to old redness, add water 22-35 part, shakeout by capsicum, by diced for mutton 45-60 part, Chinese medicine boiling is become herb liquid, by herb liquid uniform application on mutton, then mutton is shakeout on capsicum, 40-50min is steamed at 99-105 DEG C, then mutton and other raw materials are stirred, then the 15-20 part that adds water, continue boiling 30-35min;
(4), add sauce 5-8 part, salt 2-3 part, monosodium glutamate 1-2 part, cumin powder 1-2 part, stir, cease fire, stewing 15-30min processed;
Wherein, small powder is by spiceleaf 2-3 part by weight, murraya paniculataJack 1-2 part, cloves 3-5 part, dried orange peel 3-5 part, cumin 2-4 part, Chinese prickly ash 3-7 part, fennel seeds 2-5 part, rhizoma zingiberis 4-7 part, green onion 5-8 part forms, aniseed is by banksia rose 4-7 part, anise 3-5 part, wild peach 2-4 part, cassia bark 3-5 part, tsaoko 6-8 part, white cool 3-5 part, red cool 2-4 part, nutmeg 3-5 part, Amomum globosum loureiro 1-3 part, galingal 3-5 part, caraway seeds 2-5 part forms, sauce is by hoisin sauce 3-5 part, thick broad-bean sauce 4-7 part, chilli garlic sauce 2-5 part, catsup 4-7 part, oil consumption 3-5 part forms, Chinese medicine is by ginseng 3-5 part, Radix Astragali 2-3 part, Radix Angelicae Sinensis 2-5 part, hawthorn 4-7 part, windproof 1-2 part, notopterygium root 0.5-1 part.
The beef of the weight such as the present invention can also use and butter substitute mutton and sheep oil respectively.
Beneficial effect of the present invention: traditional raw material combines with present method with technique by Taihe county provided by the invention plate noodle soup material, traditional handicraft is improved, plate noodle soup material after improvement is more suitable for the taste of present people, and add plurality of Chinese composition in the feed, Chinese medicine has calms the nerves, effect of benefit gas, improve the nutritive value of soup stock, and the stronger deliciousness of soup juice, this method is used to prepare soup juice, both the mouthfeel of mutton or beef can have been preserved, tasty better effects if can be made again, first explode extremely to spice, leach, namely fragrance is saved, frying can be prevented again excessively old, affect raw material mouthfeel, after adding incarnation, first herb liquid is used to process meat, namely the nutritive value of meat can be promoted, also can prevent from causing meat excessively old in following process process, affect mouthfeel, then meat is placed on other raw material tops to steam, then mix with other raw materials of wet goods and steam, obtained meat tenders with a crispy crust, better tasty, and meat is not perishable, holding time is long.This plate noodle soup material mouthfeel is applicable to multiple crowd, has very high promotional value.
Detailed description of the invention
A kind of Taihe county plate noodle soup material, is prepared from by following component raw material by weight: mutton 45-60 part, sheep oil 40-50 part, edible vegetable oil 35-45 part, pimiento 18-28 part, small powder 3-5 part, aniseed 3-5 part, sauce 5-8 part, water 38-50 part, Chinese medicine 2-3 part, garlic clove 2-4 part, onion 1-3 part, salt 2-3 part, monosodium glutamate 1-2 part, cumin powder 1-2 part, wherein, small powder is by spiceleaf 2-3 part by weight, murraya paniculataJack 1-2 part, cloves 3-5 part, dried orange peel 3-5 part, cumin 2-4 part, Chinese prickly ash 3-7 part, fennel seeds 2-5 part, rhizoma zingiberis 4-7 part, green onion 5-8 part forms, aniseed is by banksia rose 4-7 part, anise 3-5 part, wild peach 2-4 part, cassia bark 3-5 part, tsaoko 6-8 part, white cool 3-5 part, red cool 2-4 part, nutmeg 3-5 part, Amomum globosum loureiro 1-3 part, galingal 3-5 part, caraway seeds 2-5 part forms, sauce is by hoisin sauce 3-5 part, thick broad-bean sauce 4-7 part, chilli garlic sauce 2-5 part, catsup 4-7 part, oil consumption 3-5 part forms, Chinese medicine is by ginseng 3-5 part, Radix Astragali 2-3 part, Radix Angelicae Sinensis 2-5 part, hawthorn 4-7 part, windproof 1-2 part, notopterygium root 0.5-1 part.
Preferably, a kind of Taihe county plate noodle soup material, is prepared from by following component raw material by weight: 50 parts, mutton, sheep oil 42 parts, 40 parts, edible vegetable oil, pimiento 25 parts, small powder 4 parts, aniseed 5 parts, sauce 7 parts, 42 parts, water, Chinese medicine 2 parts, garlic clove 3 parts, onion 3 parts, salt 2 parts, monosodium glutamate 1.5 parts, cumin powder 2 parts.
Preferably, small powder is made up of spiceleaf 2 parts, murraya paniculataJack 2 parts, cloves 4 parts, dried orange peel 4 parts, cumin 2 parts, 5 parts, Chinese prickly ash, fennel seeds 3 parts, rhizoma zingiberis 5 parts, green onion 7 parts by weight.
By weight, aniseed by the banksia rose 6 parts, anise 4 parts, wild peach 3 parts, 4 parts, cassia bark, tsaoko 7 parts, in vain cool 3 parts, red cool 3 parts, nutmeg 4 parts, Amomum globosum loureiro 2 parts, galingal 4 parts, caraway seeds 3 parts form.
By weight, sauce is made up of hoisin sauce 4 parts, thick broad-bean sauce 6 parts, chilli garlic sauce 4 parts, catsup 5 parts, oil consumption 4 parts.
Chinese medicine is by ginseng 3 parts, the Radix Astragali 3 parts, Radix Angelicae Sinensis 4 parts, hawthorn 5 parts, windproof 1.5 parts, notopterygium root 0.6 part.
A preparation method for Taihe county plate noodle soup material, comprises the following steps:
(1), by the heating of sheep oil 45-60 part heating and melting, add small powder 3-5 part, add spiceleaf, murraya paniculataJack, cloves, dried orange peel, cumin, Chinese prickly ash, fennel seeds explode to yellowish-brown, then add rhizoma zingiberis, green onion, explode to yellowish-brown and filter, by the small powder elimination added;
(2), control oil temperature at 78-82 DEG C, add aniseed 3-5 part, explode to yellowish-brown, add garlic clove 2-4 part, onion 1-3 part, garlic clove and onion are exploded to golden yellow;
(3) pimiento 18-28 part, is added, explode to old redness, add water 22-35 part, shakeout by capsicum, by diced for mutton 45-60 part, Chinese medicine boiling is become herb liquid, by herb liquid uniform application on mutton, then mutton is shakeout on capsicum, 40-50min is steamed at 99-105 DEG C, then mutton and other raw materials are stirred, then the 15-20 part that adds water, continue boiling 30-35min;
(4), add sauce 5-8 part, salt 2-3 part, monosodium glutamate 1-2 part, cumin powder 1-2 part, stir, cease fire, stewing 15-30min processed;
Wherein, small powder is by spiceleaf 2-3 part by weight, murraya paniculataJack 1-2 part, cloves 3-5 part, dried orange peel 3-5 part, cumin 2-4 part, Chinese prickly ash 3-7 part, fennel seeds 2-5 part, rhizoma zingiberis 4-7 part, green onion 5-8 part forms, aniseed is by banksia rose 4-7 part, anise 3-5 part, wild peach 2-4 part, cassia bark 3-5 part, tsaoko 6-8 part, white cool 3-5 part, red cool 2-4 part, nutmeg 3-5 part, Amomum globosum loureiro 1-3 part, galingal 3-5 part, caraway seeds 2-5 part forms, sauce is by hoisin sauce 3-5 part, thick broad-bean sauce 4-7 part, chilli garlic sauce 2-5 part, catsup 4-7 part, oil consumption 3-5 part forms, Chinese medicine is by ginseng 3-5 part, Radix Astragali 2-3 part, Radix Angelicae Sinensis 2-5 part, hawthorn 4-7 part, windproof 1-2 part, notopterygium root 0.5-1 part.
The beef of the weight such as the present invention can also use and butter substitute mutton and sheep oil respectively.
If have identical raw material in other raw materials used in aniseed, small powder, sauce, Chinese medicine and each step in the present invention, then can repeat to add using.
When soup stock prepared by the present invention uses, can add in plate face edible according to individual taste, also can be matched with other foods.Drink the effect that the noodle soup adding this soup stock has sweating, flu, rhinorrhea etc. are had and well nurses one's health curative effect.
Claims (3)
1. Taihe county plate noodle soup material, it is characterized in that, be prepared from by following component raw material by weight: mutton 45-60 part, sheep oil 40-50 part, edible vegetable oil 35-45 part, pimiento 18-28 part, small powder 3-5 part, aniseed 3-5 part, sauce 5-8 part, water 38-50 part, Chinese medicine 2-3 part, garlic clove 2-4 part, onion 1-3 part, salt 2-3 part, monosodium glutamate 1-2 part, cumin powder 1-2 part, wherein, small powder is by spiceleaf 2-3 part by weight, murraya paniculataJack 1-2 part, cloves 3-5 part, dried orange peel 3-5 part, cumin 2-4 part, Chinese prickly ash 3-7 part, fennel seeds 2-5 part, rhizoma zingiberis 4-7 part, green onion 5-8 part forms, aniseed is by banksia rose 4-7 part, anise 3-5 part, wild peach 2-4 part, cassia bark 3-5 part, tsaoko 6-8 part, white cool 3-5 part, red cool 2-4 part, nutmeg 3-5 part, Amomum globosum loureiro 1-3 part, galingal 3-5 part, caraway seeds 2-5 part forms, sauce is by hoisin sauce 3-5 part, thick broad-bean sauce 4-7 part, chilli garlic sauce 2-5 part, catsup 4-7 part, oil consumption 3-5 part forms, Chinese medicine is by ginseng 3-5 part, Radix Astragali 2-3 part, Radix Angelicae Sinensis 2-5 part, hawthorn 4-7 part, windproof 1-2 part, notopterygium root 0.5-1 part.
2. a preparation method for Taihe county plate noodle soup material, is characterized in that, comprise the following steps:
(1), by the heating of sheep oil 45-60 part heating and melting, add small powder 3-5 part, add spiceleaf, murraya paniculataJack, cloves, dried orange peel, cumin, Chinese prickly ash, fennel seeds explode to yellowish-brown, then add rhizoma zingiberis, green onion, explode to yellowish-brown and filter, by the small powder elimination added;
(2), control oil temperature at 78-82 DEG C, add aniseed 3-5 part, explode to yellowish-brown, add garlic clove 2-4 part, onion 1-3 part, garlic clove and onion are exploded to golden yellow;
(3) pimiento 18-28 part, is added, explode to old redness, add water 22-35 part, shakeout by capsicum, by diced for mutton 45-60 part, Chinese medicine boiling is become herb liquid, by herb liquid uniform application on mutton, then mutton is shakeout on capsicum, 40-50min is steamed at 99-105 DEG C, then mutton and other raw materials are stirred, then the 15-20 part that adds water, continue boiling 30-35min;
(4), add sauce 5-8 part, salt 2-3 part, monosodium glutamate 1-2 part, cumin powder 1-2 part, stir, cease fire, stewing 15-30min processed;
Wherein, small powder is by spiceleaf 2-3 part by weight, murraya paniculataJack 1-2 part, cloves 3-5 part, dried orange peel 3-5 part, cumin 2-4 part, Chinese prickly ash 3-7 part, fennel seeds 2-5 part, rhizoma zingiberis 4-7 part, green onion 5-8 part forms, aniseed is by banksia rose 4-7 part, anise 3-5 part, wild peach 2-4 part, cassia bark 3-5 part, tsaoko 6-8 part, white cool 3-5 part, red cool 2-4 part, nutmeg 3-5 part, Amomum globosum loureiro 1-3 part, galingal 3-5 part, caraway seeds 2-5 part forms, sauce is by hoisin sauce 3-5 part, thick broad-bean sauce 4-7 part, chilli garlic sauce 2-5 part, catsup 4-7 part, oil consumption 3-5 part forms, Chinese medicine is by ginseng 3-5 part, Radix Astragali 2-3 part, Radix Angelicae Sinensis 2-5 part, hawthorn 4-7 part, windproof 1-2 part, notopterygium root 0.5-1 part.
3. a kind of Taihe county plate noodle soup material according to claim 1, is characterized in that: the beef of the weight such as use and butter substitute mutton and sheep oil respectively.
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| CN201410839020.8A CN104522760A (en) | 2014-12-30 | 2014-12-30 | Soup of Taihe plate noodles and making method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106360557A (en) * | 2016-08-26 | 2017-02-01 | 王君 | Beef noodle thin soup and preparation technology thereof |
| CN107432429A (en) * | 2017-08-10 | 2017-12-05 | 朱克 | A kind of diced mutton and preparation method thereof |
| CN107981297A (en) * | 2017-11-30 | 2018-05-04 | 宁夏宁杨清真食品有限公司 | Butter thick soup flavoring and preparation method thereof |
| CN111602797A (en) * | 2020-06-11 | 2020-09-01 | 徐州胡友记食品科技有限公司 | Board surface base material and preparation method thereof |
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| CN1711915A (en) * | 2005-07-04 | 2005-12-28 | 马国龙 | Oiled beaf and lamb mince and its preparation |
| CN102028235A (en) * | 2010-11-15 | 2011-04-27 | 李绩 | Diced mutton product and production method thereof |
| CN102429230A (en) * | 2011-12-13 | 2012-05-02 | 闫涛 | Making method of mutton board noodle |
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- 2014-12-30 CN CN201410839020.8A patent/CN104522760A/en active Pending
Patent Citations (3)
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| CN1711915A (en) * | 2005-07-04 | 2005-12-28 | 马国龙 | Oiled beaf and lamb mince and its preparation |
| CN102028235A (en) * | 2010-11-15 | 2011-04-27 | 李绩 | Diced mutton product and production method thereof |
| CN102429230A (en) * | 2011-12-13 | 2012-05-02 | 闫涛 | Making method of mutton board noodle |
Non-Patent Citations (1)
| Title |
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| 张立辉 等: "《舌尖上的中国美食大全集》", 31 October 2012 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360557A (en) * | 2016-08-26 | 2017-02-01 | 王君 | Beef noodle thin soup and preparation technology thereof |
| CN107432429A (en) * | 2017-08-10 | 2017-12-05 | 朱克 | A kind of diced mutton and preparation method thereof |
| CN107981297A (en) * | 2017-11-30 | 2018-05-04 | 宁夏宁杨清真食品有限公司 | Butter thick soup flavoring and preparation method thereof |
| CN111602797A (en) * | 2020-06-11 | 2020-09-01 | 徐州胡友记食品科技有限公司 | Board surface base material and preparation method thereof |
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Application publication date: 20150422 |
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