CN105795194A - Spicy beef noodles and production method thereof - Google Patents
Spicy beef noodles and production method thereof Download PDFInfo
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- CN105795194A CN105795194A CN201410825424.1A CN201410825424A CN105795194A CN 105795194 A CN105795194 A CN 105795194A CN 201410825424 A CN201410825424 A CN 201410825424A CN 105795194 A CN105795194 A CN 105795194A
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Abstract
Spicy beef noodles and a production method thereof. Currently no nutritional spicy beef noodles on the market can improve the body's resistance to disease, or can warm the stomach in winter. The spicy beef noodles consist of, by weight, 4-6 parts of beef tendon noodles, 2-4 parts of beef, 0.1-0.5 part of butter, 0.2-0.4 part of chopped green onion, 0.1-0.2 part of garlic, 0.2-0.6 part of soy sauce, 0.1-0.2 part of coriander, 0.05-0.1 part of powdery pepper, 1-4 parts of cucumber, 30-50 parts of beef broth, 40-50 parts of water and 0.5-1 part of dry chili. The invention is used for spicy beef noodles.
Description
Technical field:
The present invention relates to a kind of spicy beef face and the method carrying out making.
Background technology:
Spicy beef face containing abundant nutrition, the crowd being suitable for various age different occupation eats, raising along with people's living standard, food health claim is increased by people day by day, wheaten food is one of China's favorite food of common people, also occurring in that various beef noodle on market, but do not have the spicy beef face of can improve body resistance against diseases in the market so far, the time in severe winter can the nutritious beef noodle of tool of warming the stomach.
Summary of the invention:
It is an object of the invention to provide a kind of spicy beef face and the method carrying out making.
Above-mentioned purpose is realized by following technical scheme:
nullA kind of spicy beef face，Its composition includes: beef tendon noodles、Beef、Butter、Flos Allii Fistulosi、Bulbus Allii、Soy sauce、Herba Coriandri、Pepper powder、Fructus Cucumidis sativi、Steamed beef soup、Water、Chilli，The parts by weight of described beef tendon noodles are 4-6，The parts by weight of described beef are 2-4，The parts by weight of described butter are 0.1-0.5，The parts by weight 0.2-0.4 of described Flos Allii Fistulosi，The parts by weight of described Bulbus Allii are 0.1-0.2，The parts by weight of described soy sauce are 0.2-0.6，The parts by weight of described Herba Coriandri are 0.1-0.2，The parts by weight of described pepper powder are 0.05-0.1，Described Cucumber weight number is 1-4，The parts by weight of described steamed beef soup are 30-50，Described water parts by weight are 40-50，Described chilli parts by weight are 0.5-1.
Described spicy beef face, the parts by weight of described beef tendon noodles are 4, the parts by weight of described beef are 2, the parts by weight of described butter are 0.1, the parts by weight 0.2 of described Flos Allii Fistulosi, the parts by weight of described Bulbus Allii are 0.1, the parts by weight of described soy sauce are 0.2, the parts by weight of described Herba Coriandri are 0.1, the parts by weight of described pepper powder are 0.05, and described Cucumber weight number is 1, and the parts by weight of described steamed beef soup are 30, described water parts by weight are 40, and described chilli parts by weight are 0.5.
Described spicy beef face, the parts by weight of described beef tendon noodles are 4-6, the parts by weight of described beef are 4, the parts by weight of described butter are 0.5, the parts by weight 0.4 of described Flos Allii Fistulosi, the parts by weight of described Bulbus Allii are 0.2, the parts by weight of described soy sauce are 0.6, the parts by weight of described Herba Coriandri are 0.2, the parts by weight of described pepper powder are 0.1, and described Cucumber weight number is 4, and the parts by weight of described steamed beef soup are 50, described water parts by weight are 50, and described chilli parts by weight are 1.
Described spicy beef face, the parts by weight of described beef tendon noodles are 5, the parts by weight of described beef are 3, the parts by weight of described butter are 0.3, the parts by weight 0.3 of described Flos Allii Fistulosi, the parts by weight of described Bulbus Allii are 0.15, the parts by weight of described soy sauce are 0.4, the parts by weight of described Herba Coriandri are 0.15, the parts by weight of described pepper powder are 0.075, and described Cucumber weight number is 2.5, and the parts by weight of described steamed beef soup are 40, described water parts by weight are 45, and described chilli parts by weight are 0.75.
A kind of method that spicy beef face carries out and makes, the method comprises the steps: first to select materials, and is torn by beef tendon noodles, is soaked 1-1.5 hour by beef tendon noodles with water, and beef cuts that filling is standby, Flos Allii Fistulosi is standby；
To refuel in pot, heating, after oil heat, addition Minced Beef, Flos Allii Fistulosi, be simultaneously introduced pepper powder, fries after variable color until meat stuffing, adds soy sauce and stir-fries, standby after frying, and cleans rear standby by Fructus Cucumidis sativi, Herba Coriandri, Bulbus Allii, and steamed beef soup long-used soup is standby, and chilli is cleaned standby；
Bulbus Allii is cut into Bulbus Allii foam, Herba Coriandri simple stage property, Fructus Cucumidis sativi shredding；
Enter under after water is opened beef tendon noodles bulk production burn open after, boiling 3-5 minute, crossing with cold water after cooked, control water after standby；
Beef tendon noodles is put in bowl, add Fructus Cucumidis sativi silk, Herba Coriandri foam, Bulbus Allii foam, chilli, addition meat stuffing, add ox bone soup.
Beneficial effect:
1. the present invention is rich in the material of the needed by human body such as rich in protein and aminoacid, simultaneously fragrant peppery good to eat, us can be helped to improve resistance against diseases, spicy beef face containing abundant nutrition, the crowd being suitable for various age different occupation eats, along with the raising of people's living standard, meeting people increases day by day to food health claim.
The content of sarcosine in beef in the present invention is all higher than other food any, this makes it to increasing muscle, gaining in strength especially effectively, and in several leading second be trained, sarcosine is the source of muscle fuel, it can effectively supplement adenosine triphosphate, so that training can be adhered to more of a specified duration.
Potassium in steamed beef soup of the present invention is to compare the mineral lacked in most of athlete's diet, the low synthesis that can suppress protein of level of potassium and the generation of growth hormone, and in beef, fat content is very low, but rich in conjugated linoleic acid.
1 ounce of thin tenterloin of the present invention just can produce protein 22 grams first-class, beef is linoleic low fat source, these potential antioxidants can be effective against in the motions such as weight lifting the tissue injury caused, and linoleic acid is also used as antioxidant and keeps muscle masses.
Zinc of the present invention is that another contributes to synthetic protein, promotes the antioxidant of muscle growth.Zinc and glutamate, Glu and vitamin B6 combined effect, can strengthen immune system.Magnesium is then supported the synthesis of protein, is strengthened muscle strength, it is often more important that can improve the efficiency of insulin synthesis metabolism.
Ferrum of the present invention is the mineral that hemopoietic is required.With iron content shape pitiably little in chicken, fish, turkey
Paired ratio, the effect of alanine is generation sugar from the protein of diet.If you are not enough to the intake of carbohydrate, alanine can supply muscle needed for energy to alleviate deficiency so that you can continue to be trained.The maximum benefit of this seed amino acid is that it can muscle from supply energy.
Present protein demand is more big, and the vitamin B6 that should increase in diet is more many.Beef contains enough vitamin Bies, can help your enhancing immunity.
Detailed description of the invention:
Embodiment 1:
nullA kind of spicy beef face，Its composition includes: beef tendon noodles、Beef、Butter、Flos Allii Fistulosi、Bulbus Allii、Soy sauce、Herba Coriandri、Pepper powder、Fructus Cucumidis sativi、Steamed beef soup、Water、Chilli，The parts by weight of described beef tendon noodles are 4-6，The parts by weight of described beef are 2-4，The parts by weight of described butter are 0.1-0.5，The parts by weight 0.2-0.4 of described Flos Allii Fistulosi，The parts by weight of described Bulbus Allii are 0.1-0.2，The parts by weight of described soy sauce are 0.2-0.6，The parts by weight of described Herba Coriandri are 0.1-0.2，The parts by weight of described pepper powder are 0.05-0.1，Described Cucumber weight number is 1-4，The parts by weight of described steamed beef soup are 30-50，Described water parts by weight are 40-50，Described chilli parts by weight are 0.5-1.
Embodiment 2:
Spicy beef face described in embodiment 1, the parts by weight of described beef tendon noodles are 4, the parts by weight of described beef are 2, the parts by weight of described butter are 0.1, the parts by weight 0.2 of described Flos Allii Fistulosi, the parts by weight of described Bulbus Allii are 0.1, the parts by weight of described soy sauce are 0.2, the parts by weight of described Herba Coriandri are 0.1, the parts by weight of described pepper powder are 0.05, and described Cucumber weight number is 1, and the parts by weight of described steamed beef soup are 30, described water parts by weight are 40, and described chilli parts by weight are 0.5.
Embodiment 3:
Spicy beef face described in embodiment 1, the parts by weight of described beef tendon noodles are 4-6, the parts by weight of described beef are 4, the parts by weight of described butter are 0.5, the parts by weight 0.4 of described Flos Allii Fistulosi, the parts by weight of described Bulbus Allii are 0.2, the parts by weight of described soy sauce are 0.6, the parts by weight of described Herba Coriandri are 0.2, the parts by weight of described pepper powder are 0.1, and described Cucumber weight number is 4, and the parts by weight of described steamed beef soup are 50, described water parts by weight are 50, and described chilli parts by weight are 1.
Embodiment 4:
Spicy beef face described in embodiment 1, the parts by weight of described beef tendon noodles are 5, the parts by weight of described beef are 3, the parts by weight of described butter are 0.3, the parts by weight 0.3 of described Flos Allii Fistulosi, the parts by weight of described Bulbus Allii are 0.15, the parts by weight of described soy sauce are 0.4, the parts by weight of described Herba Coriandri are 0.15, the parts by weight of described pepper powder are 0.075, and described Cucumber weight number is 2.5, and the parts by weight of described steamed beef soup are 40, described water parts by weight are 45, and described chilli parts by weight are 0.75.
Embodiment 5:
A kind of spicy beef face carries out the method made, and this method is first to select materials, and is torn by beef tendon noodles, is soaked 1-1.5 hour by beef tendon noodles with water, and beef cuts that filling is standby, Flos Allii Fistulosi is standby；
To refuel in pot, heating, after oil heat, addition Minced Beef, Flos Allii Fistulosi, be simultaneously introduced pepper powder, fries after variable color until meat stuffing, adds soy sauce and stir-fries, standby after frying, and cleans rear standby by Fructus Cucumidis sativi, Herba Coriandri, Bulbus Allii, and steamed beef soup long-used soup is standby, and chilli is cleaned standby；
Bulbus Allii is cut into Bulbus Allii foam, Herba Coriandri simple stage property, Fructus Cucumidis sativi shredding；
Enter under after water is opened beef tendon noodles bulk production burn open after, boiling 3-5 minute, crossing with cold water after cooked, control water after standby；
Beef tendon noodles is put in bowl, add Fructus Cucumidis sativi silk, Herba Coriandri foam, Bulbus Allii foam, chilli, addition meat stuffing, add ox bone soup, so that it may be edible.
Claims (5)
- null1. a spicy beef face，Its composition includes: beef tendon noodles、Beef、Butter、Flos Allii Fistulosi、Bulbus Allii、Soy sauce、Herba Coriandri、Pepper powder、Fructus Cucumidis sativi、Steamed beef soup、Water、Chilli，It is characterized in that: the parts by weight of described beef tendon noodles are 4-6，The parts by weight of described beef are 2-4，The parts by weight of described butter are 0.1-0.5，The parts by weight 0.2-0.4 of described Flos Allii Fistulosi，The parts by weight of described Bulbus Allii are 0.1-0.2，The parts by weight of described soy sauce are 0.2-0.6，The parts by weight of described Herba Coriandri are 0.1-0.2，The parts by weight of described pepper powder are 0.05-0.1，Described Cucumber weight number is 1-4，The parts by weight of described steamed beef soup are 30-50，Described water parts by weight are 40-50，Described chilli parts by weight are 0.5-1.
- 2. spicy beef face according to claim 1, it is characterized in that: the parts by weight of described beef tendon noodles are 4, the parts by weight of described beef are 2, the parts by weight of described butter are 0.1, the parts by weight 0.2 of described Flos Allii Fistulosi, the parts by weight of described Bulbus Allii are 0.1, the parts by weight of described soy sauce are 0.2, the parts by weight of described Herba Coriandri are 0.1, the parts by weight of described pepper powder are 0.05, described Cucumber weight number is 1, the parts by weight of described steamed beef soup are 30, described water parts by weight are 40, described chilli parts by weight are 0.5.
- 3. spicy beef face according to claim 1, it is characterized in that: the parts by weight of described beef tendon noodles are 4-6, the parts by weight of described beef are 4, the parts by weight of described butter are 0.5, the parts by weight 0.4 of described Flos Allii Fistulosi, the parts by weight of described Bulbus Allii are 0.2, the parts by weight of described soy sauce are 0.6, the parts by weight of described Herba Coriandri are 0.2, the parts by weight of described pepper powder are 0.1, described Cucumber weight number is 4, the parts by weight of described steamed beef soup are 50, described water parts by weight are 50, described chilli parts by weight are 1.
- 4. spicy beef face according to claim 1, it is characterized in that: the parts by weight of described beef tendon noodles are 5, the parts by weight of described beef are 3, the parts by weight of described butter are 0.3, the parts by weight 0.3 of described Flos Allii Fistulosi, the parts by weight of described Bulbus Allii are 0.15, the parts by weight of described soy sauce are 0.4, the parts by weight of described Herba Coriandri are 0.15, the parts by weight of described pepper powder are 0.075, described Cucumber weight number is 2.5, the parts by weight of described steamed beef soup are 40, described water parts by weight are 45, described chilli parts by weight are 0.75.
- 5. the spicy beef face described in claim 1-4 carries out the method that makes, it is characterized in that: the method comprises the steps: first to select materials, and is torn by beef tendon noodles, is soaked 1-1.5 hour by beef tendon noodles with water, and beef cuts that filling is standby, Flos Allii Fistulosi is standby；To refuel in pot, heating, after oil heat, addition Minced Beef, Flos Allii Fistulosi, be simultaneously introduced pepper powder, fries after variable color until meat stuffing, adds soy sauce and stir-fries, standby after frying, and cleans rear standby by Fructus Cucumidis sativi, Herba Coriandri, Bulbus Allii, and steamed beef soup long-used soup is standby, and chilli is cleaned standby；Bulbus Allii is cut into Bulbus Allii foam, Herba Coriandri simple stage property, Fructus Cucumidis sativi shredding；Enter under after water is opened beef tendon noodles bulk production burn open after, boiling 3-5 minute, crossing with cold water after cooked, control water after standby；Beef tendon noodles is put in bowl, add Fructus Cucumidis sativi silk, Herba Coriandri foam, Bulbus Allii foam, chilli, addition meat stuffing, add ox bone soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410825424.1A CN105795194A (en) | 2014-12-28 | 2014-12-28 | Spicy beef noodles and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410825424.1A CN105795194A (en) | 2014-12-28 | 2014-12-28 | Spicy beef noodles and production method thereof |
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| CN105795194A true CN105795194A (en) | 2016-07-27 |
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| CN201410825424.1A Withdrawn CN105795194A (en) | 2014-12-28 | 2014-12-28 | Spicy beef noodles and production method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113662158A (en) * | 2021-09-03 | 2021-11-19 | 枣庄市兰祺酒店有限公司 | Process and device for making nutritional health-care beef noodles with yellow flowers |
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2014
- 2014-12-28 CN CN201410825424.1A patent/CN105795194A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113662158A (en) * | 2021-09-03 | 2021-11-19 | 枣庄市兰祺酒店有限公司 | Process and device for making nutritional health-care beef noodles with yellow flowers |
| CN113662158B (en) * | 2021-09-03 | 2023-11-24 | 枣庄市兰祺酒店有限公司 | Process and device for preparing nutritional and health-care beef noodles |
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Application publication date: 20160727 |
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| WW01 | Invention patent application withdrawn after publication |