CN106551363A - A kind of noodles with stewed chicken taste - Google Patents
A kind of noodles with stewed chicken taste Download PDFInfo
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- CN106551363A CN106551363A CN201510620608.9A CN201510620608A CN106551363A CN 106551363 A CN106551363 A CN 106551363A CN 201510620608 A CN201510620608 A CN 201510620608A CN 106551363 A CN106551363 A CN 106551363A
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- stewed
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Abstract
The present invention provides a kind of noodles with stewed chicken taste, and its formula number is calculated as：Chicken meal：48 parts, salt：0.5 2 parts, white pepper powder：0.3 0.5 parts, powdered sugar：0.1 0.5 parts, wolfberry fruit powder：0.1 0.5 parts, ginseng pulverate：0.1 0.5 parts, ginger powder：12 parts, flour：70 80 parts；Its preparation method is：After by above-mentioned raw materials and 20 30 parts of pure water mixing, then noodles with stewed chicken taste is made according to a conventional method.Rationally, each raw material has reached preferably effect with preferably proportioning to the noodles with stewed chicken taste scientific formulation of the present invention, and characteristic chicken flavor of the noodles after boiling with stewed chicken, entrance are tasty, without the need for separately with flavoring, convenient and swift when boiling face.
Description
Technical field
The invention belongs to food processing field, relates in particular to a kind of noodles with stewed chicken taste.
Background technology
The delicious taste of stewed chicken is always the taste liked of people, and, based on instant noodles, but its nutrient content is low for the noodles of stewed chicken taste in the market, and salt content is high, long-term consumption, and certain harm can be caused to the health of human body.Want the noodles with stewed chicken taste of a tasty, nutrient health of manual fabrication, then need to prepare various seasoning matter, such as green onion, ginger and garlic, chicken, monosodium glutamate, salt etc., cook and waste time and energy, after needing first to boil out stewed chicken soup, place into noodles and cooked, and as the addition of seasoning matter is inaccurate, the quality of the noodles taste for cooking fully relies on the experience of operator, can not meet people to conveniently demand.
The content of the invention
The problem to be solved in the present invention is to provide a kind of nutrient health, when boiling face without the need for separately with flavoring, the noodles with stewed chicken taste of convenient and swift, delicious flavour.
To solve above-mentioned technical problem, the technical solution used in the present invention is：A kind of noodles with stewed chicken taste, its formula number are calculated as：Chicken meal：4-8 parts
Salt：0.5-2 parts
White pepper powder：0.3-0.5 parts
Powdered sugar：0.1-0.5 parts
Wolfberry fruit powder：0.1-0.5 parts
Ginseng pulverate：0.1-0.5 parts
Ginger powder：1-2 parts
Flour：70-80 parts
Its preparation method is：After by above-mentioned raw materials and the mixing of 20-30 parts pure water, then noodles with stewed chicken taste is made according to a conventional method.
Preferably, the noodles with stewed chicken taste, its formula number are calculated as：
Chicken meal：10 parts
Salt：1 part
White pepper powder：0.5 part
Powdered sugar：0.5 part
Wolfberry fruit powder：0.5 part
Ginseng pulverate：0.5 part
Ginger powder：2 parts
Flour：90 parts
Its preparation method is：After by above-mentioned raw materials and 25 parts of pure water mixing, then noodles with stewed chicken taste is made according to a conventional method.
Specific embodiment
The noodles with stewed chicken taste of the present invention is further illustrated below by way of concrete example.
Embodiment 1
A kind of noodles with stewed chicken taste, its formula number are calculated as：
Chicken meal：10 parts
Salt：1 part
White pepper powder：0.5 part
Powdered sugar：0.5 part
Wolfberry fruit powder：0.5 part
Ginseng pulverate：0.5 part
Ginger powder：2 parts
Flour：90 parts
Its preparation method is：After by above-mentioned raw materials and 25 parts of pure water mixing, then noodles with stewed chicken taste is made according to a conventional method.
Embodiment 2
A kind of noodles with stewed chicken taste, its formula number are calculated as：
Chicken meal：8 parts
Salt：1 part
White pepper powder：0.5 part
Powdered sugar：0.5 part
Wolfberry fruit powder：0.5 part
Ginseng pulverate：0.5 part
Ginger powder：3 parts
Flour：80 parts
Its preparation method is：After by above-mentioned raw materials and 25 parts of pure water mixing, then noodles with stewed chicken taste is made according to a conventional method.
Above presently preferred embodiments of the present invention is described in detail, but the content has been only presently preferred embodiments of the present invention, it is impossible to be considered as limiting practical range of the invention.All impartial changes made according to the present patent application scope and improvement etc., still all should belong within the patent covering scope of the present invention.
Claims (2)
1. a kind of noodles with stewed chicken taste, it is characterised in that：Its formula number is calculated as：Chicken meal：4-8 part salt：0.5-2 part white pepper powders：0.3-0.5 part powdered sugar：0.1-0.5 part wolfberry fruit powders：0.1-0.5 part ginseng pulverates：0.1-0.5 part ginger powders：1-2 part flour：70-80 parts its preparation methods is：After by above-mentioned raw materials and the mixing of 20-30 parts pure water, then noodles with stewed chicken taste is made according to a conventional method.
2. noodles with stewed chicken taste according to claim 1, it is characterised in that：The formula number of the noodles with stewed chicken taste is calculated as：Chicken meal：10 portions of salt：1 part of white pepper powder：0.5 portion of powdered sugar：0.5 part of wolfberry fruit powder：0.5 part of ginseng pulverate：0.5 part of ginger powder：2 parts of flour：90 parts of its preparation methods are：After by above-mentioned raw materials and 25 parts of pure water mixing, then noodles with stewed chicken taste is made according to a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510620608.9A CN106551363A (en) | 2015-09-27 | 2015-09-27 | A kind of noodles with stewed chicken taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510620608.9A CN106551363A (en) | 2015-09-27 | 2015-09-27 | A kind of noodles with stewed chicken taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106551363A true CN106551363A (en) | 2017-04-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510620608.9A Pending CN106551363A (en) | 2015-09-27 | 2015-09-27 | A kind of noodles with stewed chicken taste |
Country Status (1)
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| CN (1) | CN106551363A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927733A (en) * | 2017-12-18 | 2018-04-20 | 中科国思生物科技研究（广州）有限公司 | A kind of Leaves of Hippophae L food and preparation method thereof |
-
2015
- 2015-09-27 CN CN201510620608.9A patent/CN106551363A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927733A (en) * | 2017-12-18 | 2018-04-20 | 中科国思生物科技研究（广州）有限公司 | A kind of Leaves of Hippophae L food and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170405 |