CN107232562A - A kind of compressed type composite beef flour soup and preparation method thereof - Google Patents
A kind of compressed type composite beef flour soup and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to a kind of compressed type composite beef flour soup for being used to make beef noodle.The raw material that it is matched by following weight is made：Cook meat and concentrate 100 parts of stocks, 18~25 parts of butter of refining, basic 18~21 parts of flavoring, 0.04~0.06 part of seasoning essence, 4~5 parts of monosodium glutamate, I+G0.8~1 part, 1.8~2 parts of chickens' extract, 40~45 parts of salt, 0.02~0.05 part of sodium benzoate, 0.01~0.03 part of dibutyl hydroxy toluene, 0.004~0.006 part of sunset yellow；The ingredients weight parts of wherein basic flavoring are matched：Anistree 3~7 parts, 15~18 parts of Chinese prickly ash, 10~15 parts of ginger, 3~5 parts of tsaoko, 6~9 parts of pepper.Addition water makes the top dressing clear soup of hand-pulled noodles with beef after being reduced into, soup is so clear that you can see the bottom, the fresh alcohol of taste, greatly improves the local flavor and mouthfeel of hand-pulled noodles with beef, facilitate accumulating and preparation, to provide Reliable guarantee in the hand-pulled noodles with beef of whole nation popularization making original producton location local flavor and mouthfeel.
Description
Technical field
The present invention relates to a kind of flavouring of food, particularly a kind of compressed type composite beef flour for being used to make beef noodle
Soup stock.
Background technology
Hand-pulled noodles with beef with strong local characteristic is beautiful because of its fine craftsmanship, soup delicate flavour, is easy to the spy quickly eaten
Point, is defined as one of three big Chinese fast food by country.It with " perfectly clear three red four is green " (i.e. soup is clear, radish is white, capsanthin,
Coriander and garlic bolt are green) strong delicious food gain national fame, with the establishment of hand-pulled noodles with beef brand, hand-made noodles with beef, Lanzhou style has been popularized
To all parts of the country, a nationwide consumption market is formd.
Although hand-pulled noodles with beef is at home in every place, even travel far across the ocean, most businessman is due to because of its basic condiment and tune
Soup technology is unqualified, the hand-pulled noodles with beef managed and the hand-pulled noodles with beef of original producton location characteristic, differs greatly.Though various regions
Businessman has all stamped the signboard of authentic hand-pulled noodles with beef, but in fact many hand-pulled noodles shops will script so-called " perfectly clear three
Red four is green ", the beautiful hand-pulled noodles with beef of soup delicate flavour do changed beyond recognition, what is had even changes the way of doing things and start afresh, and thoroughly loses Lanzhou
The local characteristic of Hand-Pulled Noodles with Beef.Even the beef noodle house in Lanzhou, also because being modulation soup stock by hand, oodle shop and oodle shop it
Between, the beef noodle taste that same oodle shop different time is managed is all variant.
The content of the invention
Prepare the basis of clear soup based on traditional manual modulation hand-pulled noodles with beef, by beef noodle soup stock nearly 100 times
Analysis, research and experiment, on the basis of the original sense of taste of hand-pulled noodles with beef clear soup, mouthfeel is not changed, we develop finally
The concentration beef noodle that industrialized production can be achieved is combined soup stock.
The technical problem to be solved in the present invention is：There is provided one kind can apply throughout the country, keep original producton location local flavor and
Mouthfeel, the compressed type composite beef flour soup of solid sauce shape.The soup stock sanitation and hygiene, it is easy to use, it is with low cost, it is easy to preserve
Transport is carried, mouthfeel is stable.
Compressed type composite beef flour soup of the present invention, the raw material matched by following weight is made：Bone of cooking meat concentrates stocks
100 parts, 18~25 parts of butter of refining, basic 18~21 parts of flavoring, 0.04~0.06 part of seasoning essence, 4~5 parts of monosodium glutamate, I+G
0.8~1 part, 1.8~2 parts of chickens' extract, 40~45 parts of salt, 0.02~0.05 part of sodium benzoate, dibutyl hydroxy toluene 0.01~
0.03 part, 0.004~0.006 part of sunset yellow；
The ingredients weight parts of wherein basic flavoring are matched：Anistree 3~7 parts, 15~18 parts of Chinese prickly ash, 10~15 parts of ginger, grass
Really 3~5 parts, 6~9 parts of pepper；
The making of the present invention is according to the following steps：Bone of cooking meat concentrates stocks → extraction spice → dispensing batch mixing → cooling and shaping → height
Temperature sterilization and encapsulation
The specific manufacturing process and technique of the present invention is as follows：
(1) bone of cooking meat concentrates stocks
1.1 weigh raw material and soup condiment is boiled in well mixed preparation by following weight proportions：Anise 8~10, Chinese prickly ash 20~25, pepper
10~15, ginger splices 25~30, Chinese cassia tree 8~10, cloves 3~5 and salt 100~120.
The fresh beef in plateau, the big bone cleaning of the fresh ox rich in marrow are entered saucepan by 1.2, by fresh beef: the fresh big bone of ox: water
Part by weight equal to 2: 1: 10 is cooked meat bone, and the period is boiled that will boil, and skims blood foam, and boiling is boiled 3~3.5 hours；Soup tune is boiled in addition
0.2~0.25 part of material, then boil 1~1.5 hour.
1.3 drag for meat bone, and soup filtering removal is boiled after the slag charges such as soup condiment and meat bone, enters vacuum and low temperature inspissator, presses
10: 1.9~2.1 ratio concentrations, are made bone concentration stocks of cooking meat.
(2) spice is extracted
2.1 weigh raw material and the basic flavoring of well mixed preparation by following weight proportions：Anistree 3~7 parts, Chinese prickly ash 15~18
Part, 10~15 parts of ginger, 3~5 parts of tsaoko, 6~9 parts of pepper.
2.2 take cook meat 100 parts of stocks of bone concentration, basic 18~21 parts of flavoring；Bone of cooking meat concentrates stocks as extraction base
Liquid, basic flavoring is put into bone concentration stocks of cooking meat and stirred, inserted micro-wave oven and extract 3~5 minutes；Extraction is made fragrant pungent
Material.
(3) dispensing batch mixing
3.1 weigh raw material by following weights：18~25 parts of butter of refining, 0.04~0.06 part of seasoning essence, monosodium glutamate 4~
5 parts, 0.8~1 part of I+G, 1.8~2 parts of chickens' extract, 40~45 parts of salt, 0.02~0.05 part of sodium benzoate, butylated hydroxy-a
0.01~0.03 part of benzene, 0.004~0.006 part of sunset yellow.
Refining butter are put into evaporation agitated kettle by 3.2, and oil temperature is maintained at 50 DEG C or so, after oil plant fully dissolves, and adds
Dibutyl hydroxy toluene stirs.
Temperature of charge is at 60 DEG C to 85 DEG C in 3.3 evaporation agitated kettles, by extraction spice, seasoning essence, monosodium glutamate, I+G
It is put into chickens' extract in pot, after stirring, adds sodium benzoate, sunset yellow and continue to be sufficiently stirred for.
3.4 add salt, and natural cooling condenses into sauce shape when the whipping temp that reduces internal heat is down to 40 DEG C or so, that is, concentrated type is made
Compound beef noodle soup stock.
(4) being cooled and shaped makes sauce naturally cool to plastic molding.
(5) high-temperature sterilization is packed with packaging when sauce naturally cools to plastic molding after high temperature sterilization.
Whole operation process is after bone concentration stocks of cooking meat are made, it is necessary to be carried out continuously subsequent operation program, bone of cooking meat is dense
Contracting stocks are at most placed 8 hours.
Blood foam is skimmed timely, to ensure that soup matter is cleaned；The time that soup condiment is boiled in addition is in good time, too early, in soup
The amino acid that meat and marrow contain can be boiled soup condiment and be covered, and too late, soup is not delicious enough.
Because basic flavoring is made up of various spices, volatile aroma is faint under normal temperature normality, and not reaching needs fragrance
Degree, is to promote aroma-producing substance to escape using extracting process；The volatilization value of various spices is different, 3~5 points of microwave abstracting time
Clock can make the flavor balance of various spices.
On the one hand refining butter make the present invention show tallow fragrance, are on the other hand, as sauce coagulum, to make the present invention
In condensation shape.
Salt is a kind of strong electrolyte, and chlorion and sodium ion are ionized into soup, both can promote protein coagulating.
System material puts salt too early, will necessarily cause raw material surface protein coagulating, so that the transmission of heat and the dissolution of extract are hindered, to carrying
Take delicate flavour unfavorable.
As the perfect of the present invention, 12~16 parts of 2~5 parts of cloves and/or nutmeg are added in basic flavoring, and/or
10~15 parts of Chinese cassia tree, makes mellow, improves mouthfeel；2~5 parts of fructus amomi can also be added in basic flavoring, for removing
Smell of mutton；Cloves and/or nutmeg and/or Chinese cassia tree and/or fructus amomi, must be through extractions all as other basic flavorings.
40~60 parts of 1~5 part of beef flavor and/or lentinacin are being added in the present invention, further increase beef face cream taste
Road and the delicate fragrance sense of taste.
Finished product of the present invention is crineous sauce shape concentrate.By the present invention and water according to the ratio of 10: 500 parts by weight in boiling water
Slightly yellow, as clear as crystal, the hand-pulled noodles with beef clear soup that gives off a strong fragrance can be produced under state.Having for clear soup after water-soluble is few
Sediment is measured, is spice extract precipitation in the compound soup stock of concentration.
The present invention is low with modern microwave abstraction technique and vacuum based on traditional Hand-Pulled Noodles with Beef autogamy soup boils soup method
Temperature concentration etc. technology of preparing be combined, be proportionally added into after water can be reduced into make hand-pulled noodles with beef necessary to, conduct
The top dressing clear soup of " perfectly clear three red four is green " important component, soup is so clear that you can see the bottom, the fresh alcohol of taste, greatly improves orchid
The local flavor and mouthfeel of state Hand-Pulled Noodles with Beef, facilitate accumulating and preparation, are that the Lanzhou for making original producton location local flavor and mouthfeel is promoted in the whole nation
Hand-Pulled Noodles with Beef provide Reliable guarantee.The beef noodle clear soup of reduction, fresh fragrant degree is better than the clear soup that conventional manual method is modulated.Make orchid
The variable unstable situation of modulation soup stock, taste is also improved the Hand-Pulled Noodles with Beef in state native country by hand.
Embodiment
Embodiment 1
1. bone of cooking meat concentrates stocks
1.1 are well mixed preparation by following weight proportion raw materials boils soup condiment：Anistree 1000g, Chinese prickly ash 2500g, pepper 1000g,
Ginger splices 3000g, Chinese cassia tree 1000g, cloves 300g and salt 10000g；18800g altogether.
1.2 weigh fresh beef 20kg, the big bone 10kg of the fresh ox rich in marrow, and cleaning enters saucepan, adds 100kg water,
Cook meat bone, the period is boiled that will boil, skim blood foam, boiling is boiled 3 hours；Soup condiment 2kg is boiled in addition, then is boiled 1.5 hours.
1.3 drag for meat bone, and filtering removal, which is boiled, obtains soup 50kg after the slag charges such as soup condiment and meat bone, enter vacuum and low temperature inspissator
Concentration, is made the bone concentration stocks 10kg that cooks meat.
2nd, spice is extracted
2.1 weigh raw material and the basic flavoring of well mixed preparation by following weight proportions：Anistree 700g, Chinese prickly ash 1700g, ginger
1100g, tsaoko 300g, pepper 900g；4700g altogether.
2.2 take the bone concentration stocks 10kg that cooks meat, basic flavoring 2kg；Basic flavoring is put into bone concentration stocks of cooking meat
Stir, insert micro-wave oven and extract 3 minutes；Extraction spice is made.
(3) dispensing batch mixing
3.1 weigh raw material by following weights：Refine butter 2.5kg, seasoning essence 0.006kg, monosodium glutamate 0.45kg, I+G
0.08kg, chickens' extract 0.2kg, salt 4.2kg, sodium benzoate 0.004kg, dibutyl hydroxy toluene 0.002kg, sunset yellow
0.0004kg。
Refining butter are put into evaporation agitated kettle by 3.2, and oil temperature is maintained at 50 DEG C or so, after oil plant fully dissolves, and adds
Dibutyl hydroxy toluene stirs.
Temperature of charge is at 60 DEG C in 3.3 evaporation agitated kettles, by extraction spice, seasoning essence, monosodium glutamate, I+G and chickens' extract
It is put into pot, after stirring, adds sodium benzoate, sunset yellow and continue to be sufficiently stirred for.
3.4 add salt, and natural cooling condenses into sauce shape when the whipping temp that reduces internal heat is down to 40 DEG C or so, that is, concentrated type is made
Compound beef noodle soup stock.
(4) being cooled and shaped makes sauce naturally cool to plastic molding.
(5) high-temperature sterilization is packed with packaging when sauce naturally cools to plastic molding after high temperature sterilization.
Embodiment 2
1. bone of cooking meat concentrates stocks
1.1 are well mixed preparation by following weight proportion raw materials boils soup condiment：Anistree 900g, Chinese prickly ash 2300g, pepper 1400g, ginger
Piece 2800g, Chinese cassia tree 900g, cloves 500g and salt 12000g；20800g altogether.
1.2 weigh fresh beef 20kg, the big bone 10kg of the fresh ox rich in marrow, and cleaning enters saucepan, adds 100kg water,
Cook meat bone, the period is boiled that will boil, skim blood foam, boiling is boiled 3.5 hours；Soup condiment 2.5kg is boiled in addition, then is boiled 1.5 hours.
1.3 drag for meat bone, and filtering removal, which is boiled, obtains soup 48kg after the slag charges such as soup condiment and meat bone, enter vacuum and low temperature inspissator
Concentration, is made the bone concentration stocks 10kg that cooks meat.
2nd, spice is extracted
2.1 weigh raw material and the basic flavoring of well mixed preparation by following weight proportions：Anistree 500g, Chinese prickly ash 1500g, ginger
1500g, tsaoko 400g, pepper 800g, cloves 200g, nutmeg 1200g；6100g altogether.
2.2 take the bone concentration stocks 10kg that cooks meat, basic flavoring 2.1kg；Basic flavoring is put into bone concentration of cooking meat former
Soup stirs, and inserts micro-wave oven and extracts 5 minutes；Extraction spice is made.
(3) dispensing batch mixing
3.1 weigh raw material by following weights：Refine butter 2kg, seasoning essence 0.005kg, monosodium glutamate 0.5kg, I+G
0.09kg, chickens' extract 0.18kg, salt 4.5kg, sodium benzoate 0.003kg, dibutyl hydroxy toluene 0.003kg, sunset yellow
0.0005kg。
Refining butter are put into evaporation agitated kettle by 3.2, and oil temperature is maintained at 50 DEG C or so, after oil plant fully dissolves, and adds
Dibutyl hydroxy toluene stirs.
Temperature of charge is at 70 DEG C in 3.3 evaporation agitated kettles, by extraction spice, seasoning essence, monosodium glutamate, I+G and chickens' extract
It is put into pot, after stirring, adds sodium benzoate, sunset yellow and continue to be sufficiently stirred for.
3.4 add salt, and natural cooling condenses into sauce shape when the whipping temp that reduces internal heat is down to 40 DEG C or so, that is, concentrated type is made
Compound beef noodle soup stock.
(4) being cooled and shaped makes sauce naturally cool to plastic molding.
(5) high-temperature sterilization is packed with packaging when sauce naturally cools to plastic molding after high temperature sterilization.
Embodiment 3
1. bone of cooking meat concentrates stocks
1.1 are well mixed preparation by following weight proportion raw materials boils soup condiment：Anistree 800g, Chinese prickly ash 2000g, pepper 1200g, ginger
Piece 2500g, Chinese cassia tree 800g, cloves 400g and salt 11000g；18700g altogether.
1.2 weigh fresh beef 20kg, the big bone 10kg of the fresh ox rich in marrow, and cleaning enters saucepan, adds 100kg water,
Cook meat bone, the period is boiled that will boil, skim blood foam, boiling is boiled 3 hours；Soup condiment 2.3kg is boiled in addition, then is boiled 1.5 hours.
1.3 drag for meat bone, and filtering removal, which is boiled, obtains soup 52kg after the slag charges such as soup condiment and meat bone, enter vacuum and low temperature inspissator
Concentration, is made the bone concentration stocks 10kg that cooks meat.
2nd, spice is extracted
2.1 weigh raw material and the basic flavoring of well mixed preparation by following weight proportions：Anistree 400g, Chinese prickly ash 1800g, ginger
1000g, tsaoko 300g, pepper 600g, cloves 400g, nutmeg 1500g, Chinese cassia tree 1000g；7000g altogether.
2.2 take the bone concentration stocks 10kg that cooks meat, basic flavoring 1.8kg；Basic flavoring is put into bone concentration of cooking meat former
Soup stirs, and inserts micro-wave oven and extracts 5 minutes；Extraction spice is made.
(3) dispensing batch mixing
3.1 weigh raw material by following weights：Refine butter 1.8kg, seasoning essence 0.004kg, monosodium glutamate 0.4kg, I+G
0.1kg, chickens' extract 0.19kg, salt 4.0kg, sodium benzoate 0.005kg, dibutyl hydroxy toluene 0.001kg, sunset yellow
0.0006kg。
Refining butter are put into evaporation agitated kettle by 3.2, and oil temperature is maintained at 50 DEG C or so, after oil plant fully dissolves, and adds
Dibutyl hydroxy toluene stirs.
Temperature of charge is at 85 DEG C in 3.3 evaporation agitated kettles, by extraction spice, seasoning essence, monosodium glutamate, I+G and chickens' extract
It is put into pot, after stirring, adds sodium benzoate, sunset yellow and continue to be sufficiently stirred for.
3.4 add salt, and natural cooling condenses into sauce shape when the whipping temp that reduces internal heat is down to 40 DEG C or so, that is, concentrated type is made
Compound beef noodle soup stock.
(4) being cooled and shaped makes sauce naturally cool to plastic molding.
(5) high-temperature sterilization is packed with packaging when sauce naturally cools to plastic molding after high temperature sterilization.
Embodiment 4
1. bone of cooking meat concentrates stocks
1.1 are well mixed preparation by following weight proportion raw materials boils soup condiment：Anistree 850g, Chinese prickly ash 2200g, pepper 1500g, ginger
Piece 2600g, Chinese cassia tree 800g, cloves 450g and salt 11000g；19400g altogether.
1.2 weigh fresh beef 24kg, the big bone 12kg of the fresh ox rich in marrow, and cleaning enters saucepan, adds 120kg water,
Cook meat bone, the period is boiled that will boil, skim blood foam, boiling is boiled 3.5 hours；Soup condiment 3kg is boiled in addition, then is boiled 1.5 hours.
1.3 drag for meat bone, and filtering removal, which is boiled, obtains soup 52.5kg after the slag charges such as soup condiment and meat bone, enter vacuum and low temperature concentration
Device concentration, is made the bone concentration stocks 10kg that cooks meat.
2nd, spice is extracted
2.1 weigh raw material and the basic flavoring of well mixed preparation by following weight proportions：Anistree 300g, Chinese prickly ash 1600g, ginger
1200g, tsaoko 500g, pepper 700g, cloves 500g, nutmeg 1300g, Chinese cassia tree 1200g, fructus amomi 200g；7500g altogether.
2.2 take the bone concentration stocks 10kg that cooks meat, basic flavoring 1.9kg；Basic flavoring is put into bone concentration of cooking meat former
Soup stirs, and inserts micro-wave oven and extracts 3.5 minutes；Extraction spice is made.
(3) dispensing batch mixing
3.1 weigh raw material by following weights：Refine butter 2.2kg, seasoning essence 0.006kg, monosodium glutamate 0.5kg, I+G
0.1kg, chickens' extract 0.2kg, salt 4.3kg, sodium benzoate 0.002kg, dibutyl hydroxy toluene 0.003kg, sunset yellow
0.0004kg。
Refining butter are put into evaporation agitated kettle by 3.2, and oil temperature is maintained at 50 DEG C or so, after oil plant fully dissolves, and adds
Dibutyl hydroxy toluene stirs.
Temperature of charge is at 70 DEG C in 3.3 evaporation agitated kettles, by extraction spice, seasoning essence, monosodium glutamate, I+G and chickens' extract
It is put into pot, after stirring, adds sodium benzoate, sunset yellow and continue to be sufficiently stirred for.
3.4 add salt, and natural cooling condenses into sauce shape when the whipping temp that reduces internal heat is down to 40 DEG C or so, that is, concentrated type is made
Compound beef noodle soup stock.
(4) being cooled and shaped makes sauce naturally cool to plastic molding.
(5) high-temperature sterilization is packed with packaging when sauce naturally cools to plastic molding after high temperature sterilization.
Embodiment 5
1. bone of cooking meat concentrates stocks
1.1 are well mixed preparation by following weight proportion raw materials boils soup condiment：Anistree 1000g, Chinese prickly ash 2000g, pepper 1300g,
Ginger splices 2500g, Chinese cassia tree 1000g, cloves 400g and salt 10000g；18200g altogether.
1.2 weigh fresh beef 22kg, the big bone 11kg of the fresh ox rich in marrow, and cleaning enters saucepan, adds 110kg water,
Cook meat bone, the period is boiled that will boil, skim blood foam, boiling is boiled 3.5 hours；Soup condiment 2.6kg is boiled in addition, then is boiled 1 hour.
1.3 drag for meat bone, and filtering removal, which is boiled, obtains soup 50kg after the slag charges such as soup condiment and meat bone, enter vacuum and low temperature inspissator
Concentration, is made the bone concentration stocks 10kg that cooks meat.
2nd, spice is extracted
2.1 weigh raw material and the basic flavoring of well mixed preparation by following weight proportions：Anistree 700g, Chinese prickly ash 1800g, ginger
1500g, tsaoko 300g, pepper 800g, cloves 300g, nutmeg 1600g, Chinese cassia tree 1500g, fructus amomi 300g；8800g altogether.
2.2 take the bone concentration stocks 10kg that cooks meat, basic flavoring 1.8kg；Basic flavoring is put into bone concentration of cooking meat former
Soup stirs, and inserts micro-wave oven and extracts 4 minutes；Extraction spice is made.
(3) dispensing batch mixing
3.1 weigh raw material by following weights：Refine butter 2.5kg, seasoning essence 0.004kg, monosodium glutamate 0.5kg, I+G
0.09kg, chickens' extract 0.18kg, salt 4.0kg, sodium benzoate 0.002kg, dibutyl hydroxy toluene 0.001kg, sunset yellow
0.0005kg, beef flavor 0.05kg.
Refining butter are put into evaporation agitated kettle by 3.2, and oil temperature is maintained at 50 DEG C or so, after oil plant fully dissolves, and adds
Dibutyl hydroxy toluene stirs.
3.3 evaporation agitated kettles in temperature of charge at 80 DEG C, will extraction spice, seasoning essence, monosodium glutamate, I+G, chickens' extract,
Beef flavor is put into pot, after stirring, and is added sodium benzoate, sunset yellow and is continued to be sufficiently stirred for.
3.4 add salt, and natural cooling condenses into sauce shape when the whipping temp that reduces internal heat is down to 40 DEG C or so, that is, concentrated type is made
Compound beef noodle soup stock.
Embodiment 6
1. bone of cooking meat concentrates stocks
1.1 are well mixed preparation by following weight proportion raw materials boils soup condiment：Anistree 1000g, Chinese prickly ash 2400g, pepper 1500g,
Ginger splices 2500g, Chinese cassia tree 900g, cloves 500g and salt 11000g；19800g altogether.
1.2 weigh fresh beef 22kg, the big bone 11kg of the fresh ox rich in marrow, and cleaning enters saucepan, adds 110kg water,
Cook meat bone, the period is boiled that will boil, skim blood foam, boiling is boiled 3.5 hours；Soup condiment 2.5kg is boiled in addition, then is boiled 1 hour.
1.3 drag for meat bone, and filtering removal, which is boiled, obtains soup 50kg after the slag charges such as soup condiment and meat bone, enter vacuum and low temperature inspissator
Concentration, is made the bone concentration stocks 10kg that cooks meat.
2nd, spice is extracted
2.1 weigh raw material and the basic flavoring of well mixed preparation by following weight proportions：Anistree 700g, Chinese prickly ash 1800g, ginger
1500g, tsaoko 300g, pepper 800g, cloves 300g, nutmeg 1600g, Chinese cassia tree 1500g, fructus amomi 300g；8800g altogether.
2.2 take the bone concentration stocks 10kg that cooks meat, basic flavoring 2.1kg；Basic flavoring is put into bone concentration of cooking meat former
Soup stirs, and inserts micro-wave oven and extracts 4.5 minutes；Extraction spice is made.
(3) dispensing batch mixing
3.1 weigh raw material by following weights：Refine butter 1.8kg, seasoning essence 0.005kg, monosodium glutamate 0.4kg, I+G
0.1kg, chickens' extract 0.2kg, salt 4.5kg, sodium benzoate 0.003kg, dibutyl hydroxy toluene 0.003kg, sunset yellow
0.0006kg, beef flavor 0.04kg, lentinacin 0.5kg.
Refining butter are put into evaporation agitated kettle by 3.2, and oil temperature is maintained at 50 DEG C or so, after oil plant fully dissolves, and adds
Dibutyl hydroxy toluene stirs.
3.3 evaporation agitated kettles in temperature of charge at 78 DEG C, will extraction spice, seasoning essence, monosodium glutamate, I+G, chickens' extract,
Beef flavor and lentinacin are put into pot, after stirring, and are added sodium benzoate, sunset yellow and are continued to be sufficiently stirred for.
3.4 add salt, and natural cooling condenses into sauce shape when the whipping temp that reduces internal heat is down to 40 DEG C or so, that is, concentrated type is made
Compound beef noodle soup stock.
Claims (8)
1. a kind of compressed type composite beef flour soup, it is characterised in that：The raw material that it is matched by following weight is made：Bone of cooking meat is dense
100 parts of contracting stocks, 18~25 parts of butter of refining, basic 18~21 parts of flavoring, 0.04~0.06 part of seasoning essence, monosodium glutamate 4~5
Part, 0.8~1 part of I+G, 1.8~2 parts of chickens' extract, 40~45 parts of salt, 0.02~0.05 part of sodium benzoate, dibutyl hydroxy toluene
0.01~0.03 part, 0.004~0.006 part of sunset yellow；The ingredients weight parts of wherein basic flavoring are matched：Anise 3~7
Part, 15~18 parts of Chinese prickly ash, 10~15 parts of ginger, 3~5 parts of tsaoko, 6~9 parts of pepper；The system of compressed type composite beef flour soup
Make method to carry out according to the following steps：Step 1 cook meat bone concentration stocks 1.1 weigh raw material by following weight proportions and be well mixed
Soup condiment is boiled in preparation：Anise 8~10, Chinese prickly ash 20~25, pepper 10~15, ginger splices 25~30, Chinese cassia tree 8~10, the and of cloves 3~5
Salt 100~120；The fresh beef in plateau, the big bone cleaning of the fresh ox rich in marrow are entered saucepan by 1.2, by fresh beef: fresh ox
Big bone: the part by weight that water is equal to 2: 1: 10 is cooked meat bone, is boiled the period that will boil, is skimmed blood foam, boiling is boiled 3~3.5 hours；Add
0.2~0.25 part of soup condiment is boiled, then is boiled 1~1.5 hour；1.3 drag for meat bone, and soup filtering removal is boiled into soup condiment and meat bone
After slag charge, enter vacuum and low temperature inspissator, in 10: 1.9~2.1 ratio concentrations, bone concentration stocks of cooking meat are made；Step 2
Extraction spice 2.1 weighs raw material and the basic flavoring of well mixed preparation by following weight proportions：Anistree 3~7 parts, Chinese prickly ash
15~18 parts, 10~15 parts of ginger, 3~5 parts of tsaoko, 6~9 parts of pepper；2.2 take 100 parts of stocks of bone concentration of cooking meat, basis to adjust
18~21 parts of taste substance；Bone of cooking meat concentrates stocks as extraction base fluid, basic flavoring is put into bone concentration stocks stirring of cooking meat equal
It is even, insert micro-wave oven and extract 3~5 minutes；Extraction spice is made；Step 3 dispensing batch mixing 3.1 is claimed by following weights
Take raw material：Refine 18~25 parts of butter, 0.04~0.06 part of seasoning essence, 4~5 parts of monosodium glutamate, 0.8~1 part of I+G, chickens' extract 1.8
~2 parts, 40~45 parts of salt, 0.02~0.05 part of sodium benzoate, 0.01~0.03 part of dibutyl hydroxy toluene, sunset yellow
0.004~0.006 part；Refining butter are put into evaporation agitated kettle by 3.2, and oil temperature is maintained at 50 DEG C or so, treats that oil plant fully dissolves
Afterwards, add dibutyl hydroxy toluene to stir, temperature of charge is fragrant by extraction at 60 DEG C to 85 DEG C in 3.3 evaporation agitated kettles
Pungent material, seasoning essence, monosodium glutamate, I+G and chickens' extract are put into pot, after stirring, and are added sodium benzoate, sunset yellow and are continued fully to stir
Mix；3.4 add salt, and natural cooling condenses into sauce shape when the whipping temp that reduces internal heat is down to 40 DEG C or so, that is, concentrated type is made and is combined
Beef noodle soup stock.
2. a kind of compressed type composite beef flour soup as claimed in claim 1, it is characterised in that：The component weight of basic flavoring
Amount part proportioning is additionally added 12~16 parts of 2~5 parts of cloves and/or nutmeg, and/or 10~15 parts of Chinese cassia tree；In the 2.1 of the step 2
Also include：12~16 parts of 2~5 parts of cloves and/or nutmeg, and/or 10~15 parts of Chinese cassia tree.
3. a kind of compressed type composite beef flour soup as claimed in claim 1 or 2, it is characterised in that：The group of basic flavoring
Point weight is additionally added 2~5 parts of fructus amomi；Also include in the 2.1 of the step 2：2~5 parts of fructus amomi.
4. a kind of compressed type composite beef flour soup as claimed in claim 1 or 2, it is characterised in that：The concentrated type is combined ox
Flesh noodles soup stock is additionally added 40~60 parts of 1~5 part of beef flavor and/or lentinacin；Also include in the 3.1 of the step 3：Beef
40~60 parts of 1~5 part of essence and/or lentinacin；The 3.3 of the step 3 will extract spice, seasoning essence, monosodium glutamate, I+G and
While chickens' extract is put into pot, beef flavor and/or lentinacin are also put into.
5. a kind of compressed type composite beef flour soup as claimed in claim 3, it is characterised in that：The compressed type composite beef flour
Soup stock is additionally added 40~60 parts of 1~5 part of beef flavor and/or lentinacin.
6. a kind of compressed type composite beef flour soup as described in claim 1,2 or 5, it is characterised in that：The preparation method
Also include：Step 4 is cooled and shaped：Sauce is set to naturally cool to plastic molding；Step 5 high-temperature sterilization and packaging：When sauce is natural
Packed when being cooled to plastic molding after high temperature sterilization.
7. a kind of compressed type composite beef flour soup as claimed in claim 3, it is characterised in that：The preparation method is also wrapped
Include：Step 4 is cooled and shaped：Sauce is set to naturally cool to plastic molding；Step 5 high-temperature sterilization and packaging：When sauce natural cooling
Packed after to high temperature sterilization during plastic molding.
8. a kind of compressed type composite beef flour soup as claimed in claim 4, it is characterised in that：The preparation method is also wrapped
Include：Step 4 is cooled and shaped：Sauce is set to naturally cool to plastic molding；Step 5 high-temperature sterilization and packaging：When sauce natural cooling
Packed after to high temperature sterilization during plastic molding.
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| CN201610184317.4A CN107232562A (en) | 2016-03-29 | 2016-03-29 | A kind of compressed type composite beef flour soup and preparation method thereof |
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| CN201610184317.4A CN107232562A (en) | 2016-03-29 | 2016-03-29 | A kind of compressed type composite beef flour soup and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973451A (en) * | 2019-12-23 | 2020-04-10 | 厦门翔澧工业设计有限公司 | Negative pressure cooking method |
| CN111772147A (en) * | 2020-08-26 | 2020-10-16 | 成都市味大师食品有限公司 | Preparation method and application of soup base |
-
2016
- 2016-03-29 CN CN201610184317.4A patent/CN107232562A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973451A (en) * | 2019-12-23 | 2020-04-10 | 厦门翔澧工业设计有限公司 | Negative pressure cooking method |
| CN111772147A (en) * | 2020-08-26 | 2020-10-16 | 成都市味大师食品有限公司 | Preparation method and application of soup base |
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Application publication date: 20171010 |