CN105918993A - Instant beef noodle soup base and making method thereof - Google Patents
Instant beef noodle soup base and making method thereof Download PDFInfo
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Abstract
The invention provides a making method of an instant beef noodle soup base. The making method includes the following steps that 1, beef tendons and fat of fresh beef are removed, lean beef is left, dehydrated and then smashed, and beef powder is prepared; 2, the beef powder, beef bone seasoners and seasoning powder are mixed in the weight ratio of 1:(0.2-0.8):(0.5-1.5), the obtained mixed powder and water are mixed in the weight ratio of 1:(8-12), the mixture is sufficiently stirred and dissolved, and the product soup base is obtained. By means of the method, the making process of a beef noodle soup base is simplified, standard and large-scale production of the beef noodle soup base is achieved, and the problems that the traditional soup base making process is complex, the technical requirement is high, and the supply quantity is insufficient are effectively solved; in addition, the made soup base is unified in taste and sufficient in meat fragrance, soup is thick and clear and bright in color, and the original flavor of Lanzhou beef noodles is kept to the maximum degree.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of instant type beef noodle soup stock and preparation method thereof.
Background technology
Hand-made noodles with beef, Lanzhou style, also known as Lanzhou clear soup beef noodle, is the Islamic local flavor wheaten food of Lanzhou, Gansu Province.It, with the peculiar flavour of " Tang Jingzhe is clear; the rotten person of meat is fragrant; the thin person in face essence " and the feature of " perfectly clear three red four green five yellow " (soup is clear, radish is white, capsicum oil red, caraway garlic bolt are emerald green, noodles are yellow bright), has won the consistent favorable comment of a person sponging on an aristocrat at home and abroad, has the most all enjoyed higher reputation.Raising along with hand-made noodles with beef, Lanzhou style popularity, in recent years, all parts of the country occur in that numerous hand-made noodles with beef, Lanzhou style shop or hand-pulled noodles with beef shop, but owing to lacking unified standard, the production technique of hand-made noodles with beef, Lanzhou style is uneven, and particularly the beef noodle made by beef noodle house in area beyond Lanzhou, often loses original producton location characteristic, compared with the beef noodle that Lanzhou makes, taste or perception all differ greatly.
Trace it to its cause, the mainly preparation method of tradition hand-made noodles with beef, Lanzhou style soup stock is the most complicated, need to boil for a long time steamed beef soup, waste time and energy, and skill of stewing soup requires higher, stew soup materials and duration and degree of heating time etc. are grasped and all has high requirements, cause the limited amount of the beef noodle soup stock that conventional method makes, so a lot of public praise preferable Lanzhou beef noodle house is the most just closed, it is limited that main cause is exactly the supply of beef noodle soup stock.And the preparation of condiment is the most crucial during steamed beef soup boils, it is possible to directly determine the quality of soup stock taste, and flavouring material formula mostly is secrecy formula so that the beef noodle taste of each oodle shop is more very different.Factors above all constrains the appropriate scale of operation of hand-made noodles with beef, Lanzhou style, and the appropriate scale of operation of hand-made noodles with beef, Lanzhou style to be realized, it is necessary for finding a kind of make efficiency high and does not lose the new beef noodle soup stock preparation method of strong original producton location local flavor.
Summary of the invention
Present invention aims to the problem that prior art exists, it is provided that the preparation method of a kind of instant type beef noodle soup stock, it is simple that the method has preparation method, the feature of the soup stock pure taste that make efficiency is high and prepared.
To this end, the present invention adopts the following technical scheme that
The preparation method of a kind of instant type beef noodle soup stock, comprises the steps:
(1) fresh beef is rejected Cowhells and fat, leave and take lean beef, pulverize after lean beef is dehydrated, make powdered beef；
(2) by described powdered beef and ox bone flavoring and seasoning powder by powdered beef: ox bone flavoring: the weight ratio of seasoning powder=1:0.2-0.8:0.5-1.5 mixes, by the mixed powder obtained with water by mixed powder: the weight ratio of water=1:8-12 mixes, after being sufficiently stirred for and dissolving, obtain product soup stock.
Further, described method also comprises the steps:
(3) the soup stock pack that will obtain, and press cooked beef fourth: the weight ratio of soup stock=1:15-25 adds cooked beef fourth in soup stock, and the packaging bag that then will be equipped with soup stock and cooked beef fourth vacuumizes and seals；
(4) seasoning powder packaging bag after sealing is carried out high temperature sterilization, pack warehouse-in after the assay was approved.
Further, in step (2), described ox bone flavoring be the Galbitang obtained after ox bone infusion is concentrated and dried after the dry powder-shaped natural flavouring that obtains.
Further, in step (2), described ox bone flavoring is ox bone monosodium glutamate.
Further, in step (2), described seasoning powder includes the raw material of following weight:
Chinese prickly ash 15-20 part, tsaoko 10-15 part, nutmeg 5-15 part, Amomum globosum loureiro 5-15 part, Lemonfragrant Angelica Root 5-10 part, Gui Zi 5-10 part, anise 5-15 part, fennel seeds 5-15 part, fructus amomi 5-10 part, white cool 5-10 part, rhizoma zingiberis 5-15 part, pepper 10-15 part, santal 5-15 part, salt 150-200 part, monosodium glutamate 15-20 part, chickens' extract 15-20 part.
Further, in step (2), described seasoning powder also includes the raw material of following weight portion: frankincense 5-10 part, Radix Glycyrrhizae 5-15 part, fructus alpiniae oxyphyllae 5-10 part, dutchmanspipe root 5-10 part, fruit of Chinese magnoliavine 5-15 part, Lysimachia sikokiana 5-10 part, elscholtiza 5-10 part.
Further, in step (2), the warm water of 40-60 DEG C is used to make soup stock.
Further, in step (1), use the mode of vacuum freeze-drying that lean beef is dehydrated.
Further, in step (2), preparing and also include butter in the raw material of soup stock, described powdered beef is 1:0.5-2 with the weight ratio of butter.
The present invention uses powdered beef and ox bone flavoring soup, alternative tradition is stewed soup the beef in raw material and ox bone, and powdered beef and ox bone flavoring directly enter soup, it is easier to tasty, the soup stock meat perfume (or spice) prepared can be made pure, and soup is strong, taste sweet-smelling, farthest keep hand-made noodles with beef, Lanzhou style original producton location local flavor, it is possible to accomplish compared with the soup stock that tradition boiling method obtains on taste closely.The present invention, when preparing powdered beef, rejects Cowhells and fat, is owing to Cowhells and beef fat are not easy to be lyophilized, and only leaves and takes lean beef and is lyophilized, and can significantly shorten beef freeze-drying time, and be lyophilized under vacuum condition and can shorten freeze-drying time further.In order to increase the fresh fragrance of soup stock further, beef fat can be replaced by butter, by the way of directly adding butter, obtain the fresh fragrant sense of soup stock.It addition, select the warm water of 40-60 DEG C to make soup stock, being because too high water temperature can affect the color and luster of soup stock, and applicant studies discovery, brews powdered beef with boiling water and soup stock can be made to darken, and muddiness sense occurs, and color is the most limpid；And use the warm water of 40-60 DEG C, and powdered beef, ox bone flavoring and seasoning powder can be made slowly to be leached in warm water and dissolve, fragrance gradually leaches, and soup stock color and luster can be kept limpid.
In present invention soup seasoning powder, Lysimachia sikokiana and fruit of Chinese magnoliavine tonifying Qi and blood, elscholtiza inducing sweat and dispelling exogenous evils, dampness elimination and in, frankincense and dutchmanspipe root are invigorated blood circulation and promoting qi circulation and relieving pain, and Radix Glycyrrhizae is strengthened the spleen and stomach, and fructus alpiniae oxyphyllae temperature compensation is taken the photograph admittedly, warm spleen antidiarrheal；Additionally, above-mentioned flavoring itself has peat-reek, introduce above-mentioned raw materials and can further improve the fragrance of soup stock and make soup stock have certain health-care efficacy.
Additionally; pass through the present invention program; standardization and the large-scale production of beef noodle soup stock can be realized; eliminate the operation stewed soup; substantially reduce the time that beef noodle soup stock makes; ensure that the unification of beef noodle soup stock taste, and solve tradition and boil the problem that soup stock supply is not enough, realize interlock type appropriate scale of operation for hand-made noodles with beef, Lanzhou style and provide possibility.
To sum up; the method have technical effect that: simplify the manufacturing process of beef noodle soup stock; achieve standardization and the large-scale production of beef noodle soup stock; efficiently solve tradition soup stock and boil the problem that process is loaded down with trivial details, technology requirement is high and supply is not enough; and the soup stock taste unification prepared, meat perfume (or spice) is pure, and soup is strong; soup look limpid, farthest maintains hand-made noodles with beef, Lanzhou style original producton location local flavor.
Detailed description of the invention
Below in conjunction with specific embodiment, technical solution of the present invention is further described.
Embodiment 1
The preparation method of a kind of instant type beef noodle soup stock, comprises the steps:
(1) fresh beef is rejected Cowhells and fat, leave and take lean beef, pulverize the powdered beef for 400-600 mesh by utilizing micronizer after lean beef freeze dried under vacuum；
(2) by described powdered beef and ox bone flavoring and seasoning powder by powdered beef: ox bone flavoring: the weight ratio of seasoning powder=1:0.2:0.5 mixes, by the mixed powder the obtained warm water with 40-60 DEG C by mixed powder: the weight ratio of water=1:10 mixes, after being sufficiently stirred for and dissolving, obtain product soup stock；Wherein:
Described ox bone flavoring is will to obtain ox bone thick soup (the infusion time is generally 3-6 hour), the dry powder-shaped flavoring obtained after being concentrated and dried after then ox bone thick soup being removed slag after ox bone repeatedly infusion；
Described seasoning powder includes the raw material by following weight:
15 parts of Chinese prickly ash, tsaoko 12 parts, nutmeg 15 parts, Amomum globosum loureiro 10 parts, Lemonfragrant Angelica Root 5 parts, Gui Zi 8 parts, anise 5 parts, fennel seeds 15 parts, fructus amomi 10 parts, the most cool 8 parts, rhizoma zingiberis 5 parts, 10 parts of pepper, 10 parts of santal, frankincense 10 parts, 5 parts of Radix Glycyrrhizae, fructus alpiniae oxyphyllae 10 parts, dutchmanspipe root 8 parts, 10 parts of the fruit of Chinese magnoliavine, Lysimachia sikokiana 5 parts, elscholtiza 10 parts, salt 150 parts, monosodium glutamate 20 parts, chickens' extract 18 parts；
(3) the soup stock pack that will obtain, and press cooked beef fourth: the weight ratio of soup stock=1:25 adds cooked beef fourth in the soup stock after pack, and the packaging bag that then will be equipped with soup stock and cooked beef fourth vacuumizes and seals；
(4) seasoning powder packaging bag after sealing being carried out high temperature sterilization, bactericidal formula is: (10min-20min-10min)/121 DEG C；Pack warehouse-in after the assay was approved.
Embodiment 2
The preparation method of a kind of instant type beef noodle soup stock, comprises the steps:
(1) fresh beef is rejected Cowhells and fat, leave and take lean beef, pulverize the powdered beef for 400-600 mesh by utilizing micronizer after lean beef freeze dried under vacuum；
(2) by described powdered beef with butter, ox bone monosodium glutamate and seasoning powder by powdered beef: butter: ox bone monosodium glutamate: the weight ratio of seasoning powder=1:1:0.5:1.5 mixes, by the mixed powder the obtained warm water with 40-60 DEG C by mixed powder: the weight ratio of water=1:8 mixes, after being sufficiently stirred for and dissolving, obtain product soup stock；Wherein:
Described ox bone monosodium glutamate is a kind of commercially available flavouring with ox bone taste, and the present embodiment ox bone monosodium glutamate is purchased from Lanzhou yulan food processing factory；
Described seasoning powder includes the raw material by following weight:
18 parts of Chinese prickly ash, tsaoko 10 parts, nutmeg 5 parts, Amomum globosum loureiro 15 parts, Lemonfragrant Angelica Root 10 parts, Gui Zi 5 parts, anise 10 parts, fennel seeds 10 parts, fructus amomi 5 parts, the most cool 5 parts, rhizoma zingiberis 10 parts, 12 parts of pepper, 15 parts of santal, frankincense 8 parts, 10 parts of Radix Glycyrrhizae, fructus alpiniae oxyphyllae 8 parts, dutchmanspipe root 10 parts, 5 parts of the fruit of Chinese magnoliavine, Lysimachia sikokiana 10 parts, elscholtiza 8 parts, salt 200 parts, monosodium glutamate 18 parts, chickens' extract 15 parts；
(3) the soup stock pack that will obtain, and press cooked beef fourth: the weight ratio of soup stock=1:20 adds cooked beef fourth in the soup stock after pack, and the packaging bag that then will be equipped with soup stock and cooked beef fourth vacuumizes and seals；
(4) seasoning powder packaging bag after sealing being carried out high temperature sterilization, bactericidal formula is: (10min-20min-10min)/121 DEG C；Pack warehouse-in after the assay was approved.
Embodiment 3
The preparation method of a kind of instant type beef noodle soup stock, comprises the steps:
(1) fresh beef is rejected Cowhells and fat, leave and take lean beef, pulverize the powdered beef for 400-600 mesh by utilizing micronizer after lean beef freeze dried under vacuum；
(2) by described powdered beef with butter, ox bone flavoring and seasoning powder by powdered beef: butter: ox bone flavoring: the weight ratio of seasoning powder=1:2:0.8:1.0 mixes, by the mixed powder the obtained warm water with 40-60 DEG C by mixed powder: the weight ratio of water=1:12 mixes, after being sufficiently stirred for and dissolving, obtain product soup stock；Wherein:
The preparation method of described ox bone flavoring is with embodiment 1；
Described seasoning powder includes the raw material by following weight:
20 parts of Chinese prickly ash, tsaoko 15 parts, nutmeg 10 parts, Amomum globosum loureiro 5 parts, Lemonfragrant Angelica Root 15 parts, Gui Zi 10 parts, anise 15 parts, fennel seeds 5 parts, fructus amomi 8 parts, the most cool 10 parts, rhizoma zingiberis 15 parts, 15 parts of pepper, 5 parts of santal, frankincense 5 parts, 15 parts of Radix Glycyrrhizae, fructus alpiniae oxyphyllae 5 parts, dutchmanspipe root 5 parts, 15 parts of the fruit of Chinese magnoliavine, Lysimachia sikokiana 15 parts, elscholtiza 5 parts, salt 180 parts, monosodium glutamate 15 parts, chickens' extract 20 parts；
(3) the soup stock pack that will obtain, and press cooked beef fourth: the weight ratio of soup stock=1:15 adds cooked beef fourth in the soup stock after pack, and the packaging bag that then will be equipped with soup stock and cooked beef fourth vacuumizes and seals；
(4) seasoning powder packaging bag after sealing being carried out high temperature sterilization, bactericidal formula is: (10min-20min-10min)/121 DEG C；Pack warehouse-in after the assay was approved.
Claims (10)
1. the preparation method of an instant type beef noodle soup stock, it is characterised in that comprise the steps:
(1) fresh beef is rejected Cowhells and fat, leave and take lean beef, pulverize after lean beef is dehydrated, make powdered beef；
(2) by described powdered beef and ox bone flavoring and seasoning powder by powdered beef: ox bone flavoring: the weight ratio of seasoning powder=1:0.2-0.8:0.5-1.5 mixes, by the mixed powder obtained with water by mixed powder: the weight ratio of water=1:8-12 mixes, after being sufficiently stirred for and dissolving, obtain product soup stock.
The preparation method of a kind of instant type beef noodle soup stock the most according to claim 1, it is characterised in that described method also comprises the steps:
(3) the soup stock pack that will obtain, and press cooked beef fourth: the weight ratio of soup stock=1:15-25 adds cooked beef fourth in soup stock, and the packaging bag that then will be equipped with soup stock and cooked beef fourth vacuumizes and seals；
(4) seasoning powder packaging bag after sealing is carried out high temperature sterilization, pack warehouse-in after the assay was approved.
The preparation method of a kind of instant type beef noodle soup stock the most according to claim 1 and 2, it is characterised in that in step (2), described ox bone flavoring be the Galbitang obtained after ox bone infusion is concentrated and dried after the dry powder-shaped natural flavouring that obtains.
The preparation method of a kind of instant type beef noodle soup stock the most according to claim 1 and 2, it is characterised in that in step (2), described ox bone flavoring is ox bone monosodium glutamate.
The preparation method of a kind of instant type beef noodle soup stock the most according to claim 1 and 2, it is characterised in that in step (2), described seasoning powder includes the raw material of following weight:
Chinese prickly ash 15-20 part, tsaoko 10-15 part, nutmeg 5-15 part, Amomum globosum loureiro 5-15 part, Lemonfragrant Angelica Root 5-10 part, Gui Zi 5-10 part, anise 5-15 part, fennel seeds 5-15 part, fructus amomi 5-10 part, white cool 5-10 part, rhizoma zingiberis 5-15 part, pepper 10-15 part, santal 5-15 part, salt 150-200 part, monosodium glutamate 15-20 part, chickens' extract 15-20 part.
The preparation method of a kind of instant type beef noodle soup stock the most according to claim 5, it is characterized in that, in step (2), described seasoning powder also includes the raw material of following weight portion: frankincense 5-10 part, Radix Glycyrrhizae 5-15 part, fructus alpiniae oxyphyllae 5-10 part, dutchmanspipe root 5-10 part, fruit of Chinese magnoliavine 5-15 part, Lysimachia sikokiana 5-10 part, elscholtiza 5-10 part.
The preparation method of a kind of instant type beef noodle soup stock the most according to claim 1 and 2, it is characterised in that in step (2), uses the warm water of 40-60 DEG C to make soup stock.
The preparation method of a kind of instant type beef noodle soup stock the most according to claim 1 and 2, it is characterised in that in step (1), uses the mode of vacuum freeze-drying to dehydrate lean beef.
The preparation method of a kind of instant type beef noodle soup stock the most according to claim 1 and 2, it is characterised in that in step (2), prepare and also include butter in the raw material of soup stock, described powdered beef is 1:0.5-2 with the weight ratio of butter.
10. the instant type beef noodle soup stock prepared by any one method in claim 1-9.
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| CN107334120A (en) * | 2017-07-29 | 2017-11-10 | 贵州省马大姐食品股份有限公司 | A kind of Islamic beef with brown sauce soup stock and its processing method |
| CN108783355A (en) * | 2018-06-15 | 2018-11-13 | 喻建康 | A kind of steamed beef soup and its preparation process and the method for making the meat clip Mo with steamed beef soup |
| CN110973565A (en) * | 2019-12-18 | 2020-04-10 | 宁夏达吾德食品有限公司 | Beef noodle composite soup base formula and production process thereof |
| CN112425761A (en) * | 2020-11-27 | 2021-03-02 | 上海嘻麻香餐饮管理有限公司 | Soup formula of clear soup beef noodles and preparation process thereof |
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Application publication date: 20160907 |