CN111067067A

CN111067067A - Beef stretched noodle soup base with fresh, fragrant and full taste and stable mouthfeel

Info

Publication number: CN111067067A
Application number: CN201911355839.6A
Authority: CN
Inventors: 李金雪; 赵慧
Original assignee: Beijing Hanqi Food Ingredients Co Ltd
Current assignee: Beijing Hanqi Food Ingredients Co Ltd
Priority date: 2019-12-25
Filing date: 2019-12-25
Publication date: 2020-04-28

Abstract

The invention discloses a beef hand-pulled noodle soup base with fresh, fragrant and full taste and stable mouthfeel, which comprises the following components in part by weight: 6.2-9.6 parts of monosodium glutamate; 1.3-2.5 parts of compound delicate flavor seasoning; 1.53-2.39 parts of chicken essence; 2.1-3.3 parts of beef flavor material; 1.85-2.23 parts of a meat cooking flavoring; 6.5-10.9 parts of salt; 23.16-45.12 parts of maltodextrin; 2.96-3.96 parts of composite spice. The preparation method of the beef hand-pulled noodle soup base comprises the following steps: preparing monosodium glutamate, compound delicate flavor seasoning, chicken essence, beef flavor seasoning, cooked meat flavor seasoning, salt, maltodextrin and compound spice for later use; and fully and uniformly mixing all the prepared raw materials, and stirring. The beef hand-pulled noodle soup base can be used for seasoning beef hand-pulled noodle soup, has the advantages of full mouthfeel and fresh, fragrant and mellow taste, and can be used for conveniently and quickly preparing the beef hand-pulled noodle soup with authentic flavor.

Description

Beef stretched noodle soup base with fresh, fragrant and full taste and stable mouthfeel

Technical Field

The invention relates to the technical field of seasonings, in particular to a beef stretched noodle soup base with fresh, fragrant and full taste and stable mouthfeel.

Background

The beef hand-pulled noodles are originated by Hui nationality old horse boys in the age of bright end, enjoy Jincheng in nearly hundred years with a bowl of noodles, and hit all over the country with rotten meat and fresh soup, fine flour quality and blazing sound, among which the wisdom and heart blood of countless special clear soup beef hand-pulled noodles cooks are gathered.

The main flavor of the beef hand-pulled noodles is adjusted by the noodle soup and the ingredients. In order to make the beef hand-pulled noodles have fresh, fragrant and rich flavor, more and more researchers are put into the research and development work of beef hand-pulled noodles soup bases. When no beef noodle shop exists in some areas, the eating of the beef noodles is troublesome, generally, the steps of cooking meat, cooking soup, making noodles and the like are carried out, and in the preparation process, the finally prepared beef noodle soup and the beef noodles have deviation from the flavors of the authentic beef noodles due to the difference of personal operation and the difference of raw materials. Therefore, the development of a beef stretched noodle soup base with authentic flavor and ready to eat is necessary.

The invention patent with the granted publication number of 105192658 discloses a beef hand-pulled noodle seasoning, which is prepared from the following raw materials in percentage by weight: 52.04-55.50% of common salt, 25.15-26.02% of chicken essence, 1.30-1.73% of white sugar, 1.21-1.30% of tomato powder, 2.17-2.60% of white pepper, 3.04-3.47% of tsaoko amomum fruit, 0.52-0.69% of ginger powder, 1.56-1.73% of pepper, 0.78-0.87% of rhizoma kaempferiae, 1.56-1.73% of cardamom, 2.43-2.60% of garlic powder, 1.56-1.73% of nutmeg, 3.21-3.47% of hot pepper, 0.15-0.20% of savory, 0.20-0.30% of small leaf lime and 0.50-0.80% of creeping oxalis.

In the seasoning for the hand-pulled noodles with beef prepared by the patent, the mass percentage of the chicken essence is 25.15-26.02%, and the total percentage of other auxiliary materials is 20.19-23.22%. After the beef hand-pulled noodles seasoning is eaten, firstly, the taste of dry mouth is easily caused due to the high content of the salt; secondly, the auxiliary materials assist the seasonings presenting special fresh and fragrant mouthfeel to have fewer varieties and less content, so that the final product presents insufficient mouthfeel and is fragrant; meanwhile, the dosage of the chicken essence is too much, the taste is single, and the taste of the chicken essence is mainly used.

The invention patent with application number 201910061548X discloses a beef hand-pulled noodle seasoning, which is prepared by the following method: 10-20 parts of table salt, 5-10 parts of chicken essence, 3-6 parts of white sugar, 2-6 parts of pepper powder, 1-3 parts of angelica dahurica, 1-3 parts of green Chinese onion paste, 0.5-0.9 part of chive paste, 2-6 parts of chili powder, 0.5-0.8 part of ginger powder, 0.5-0.8 part of fragrant leaf powder, 2-7 parts of star anise powder, 1-3 parts of common fennel, 0.3-0.8 part of tangerine peel powder, 1-3 parts of light soy sauce, 1-3 parts of onion powder, 0.3-0.6 part of cinnamon powder, 0.1-0.3 part of ferula asafoetida root, 2-6 parts of cumin powder, 1-3 parts of yam paste and 10-15 parts of compound soup base.

Although the invention patent overcomes the problem of dry mouth caused by high content of salt and chicken essence in the product of the invention patent with the publication number of 105192658, a certain beef flavor can be ensured by adding extra spices for reflecting the beef flavor in the using process of the product, and the beef noodle soup prepared by the formula ratio cannot obtain the authentic beef noodle soup.

Therefore, the development of the beef hand-pulled noodle soup base which is ready to eat and use, has authentic mouthfeel, is fresh, fragrant and full and is convenient to use is very necessary.

Disclosure of Invention

Aiming at the defects that the taste of a beef hand-pulled noodle soup base is not fresh, fragrant and full enough, the taste is unstable and the authentic flavored beef hand-pulled noodle soup can not be prepared quickly and conveniently in the prior art, the invention aims to provide the beef hand-pulled noodle soup base which is fresh, fragrant and full in taste and stable in taste and has the advantages of full taste, mellow and mellow taste, authentic flavor and convenience in eating.

In order to achieve the purpose, the invention provides the following technical scheme:

a beef hand-pulled noodle soup base with fresh, fragrant and full taste and stable mouthfeel comprises the following raw materials in parts by weight:

6.2-9.6 parts of monosodium glutamate;

1.3-2.5 parts of compound delicate flavor seasoning;

1.53-2.39 parts of chicken essence;

2.1-3.3 parts of beef flavor material;

1.85-2.23 parts of a meat cooking flavoring;

6.5-10.9 parts of salt;

23.16-45.12 parts of maltodextrin;

2.96-3.96 parts of composite spice.

By adopting the technical scheme, in the raw materials, the beef flavor seasoning, the meat cooking flavor seasoning and the beef flavor of the beef hand-pulled noodle soup are combined, so that the special flavor of beef in the beef hand-pulled noodle soup is presented in an auxiliary manner; the compound spice not only has spicy taste, but also eliminates the fishy smell of the beef when being used together with beef flavor materials, the beef flavor materials can neutralize the spicy taste in the compound spice, and the compound spice can further cover the oily smell of the beef flavor and promote appetite; the addition of the chicken essence and the monosodium glutamate improve the fresh and fragrant mouthfeel of the beef noodle soup, make up for the deficiencies of spicy and bitter mouthfeel in the compound spice and the cooked meat flavor material, and further improve the fresh and fragrant mouthfeel of each seasoning by the compound delicious seasoning. Meanwhile, when the raw materials of the beef hand-pulled noodle soup base are mixed and used in the beef hand-pulled noodle soup, the tastes of the raw materials are mutually fused, so that various tastes in the soup base are presented, but certain taste is not projected, and the tastes of beef, delicate flavor, pungency and the like in the beef hand-pulled noodle soup are uniformly mixed, saturated, unified and mutually blended.

Meanwhile, maltodextrin is used as a tasteless nutritive polysaccharide, has smooth mouthfeel and good fluidity and has certain hygroscopicity, and is used as a filling agent and a drying agent, so that the beef flavor seasoning is easier to store when the product is stored.

The taste of the beef hand-pulled noodle soup base is lasting and full, and the beef hand-pulled noodle soup base is not easy to deteriorate or change taste due to the diversity of the flavors in the beef hand-pulled noodle soup base; meanwhile, due to the water absorption of maltodextrin, the dryness of the beef hand-pulled noodle soup base is ensured, so that the beef hand-pulled noodle soup base is easy to store and is not easy to deteriorate.

Further, by taking the mass of the composite spice as reference, the composite spice comprises the following raw materials in parts by weight:

12.5-14.5 parts of dried ginger;

6.5-10.5 parts of fennel;

3.2-8.5 parts of cinnamon;

1.7-5.3 parts of nutmeg;

4-6 parts of rhizoma kaempferiae;

2.7-3.7 parts of clove;

3.2-4.8 parts of nutmeg;

3.1-4.7 parts of galangal;

2.1-3.7 parts of fructus amomi;

2.7-3.3 parts of round cardamom;

3.8-5.2 parts of dried small shrimps;

14-20 parts of pepper;

8.3-14.3 parts of amomum tsao-ko;

8.3 to 14.3 portions of white pepper.

By adopting the technical scheme, the dried ginger is pungent in taste and hot in nature, warms the middle-jiao to dispel cold, returns yang to dredge collaterals, and warms the lung to resolve retention of fluid.

Fennel, vanilla herbaceous plants, rich in aromatic oil and warm in nature; for abdominal pain, vomiting, regulating stomach, treating hernia, dispelling cold-dampness, soothing liver and warming stomach.

Cinnamon, also called cinnamon, belongs to woody plants of the incense wood class, and has sweet and fragrant taste, big heat of nature and dry fire; benefiting liver, dredging meridians, promoting blood circulation, dispelling cold and eliminating dampness.

Nutmeg is a herb of vanilla, pungent, fragrant, bitter in taste, warm in nature; warming the middle energizer to disperse adverse flow of qi, entering the stomach to eliminate pathogenic factors, descending qi and draining phlegm, and checking diarrhea in the thick intestine. Nutmeg is a food used as both medicine and food, and is mainly used as a medicine and used as a seasoning in cooking. The nutmeg contains various volatile oils, terpenes as main components in the oil, and fatty oil, wherein a large amount of myristic acid exists in the oil; nutmeg has strong fragrance, pungent and slightly bitter taste. It is good for people with big, heavy, firm, and strong fragrance after breaking open.

Rhizoma kaempferiae, also called kaempferiae, kaempferia galanga and mountain peppers, is a food used as both medicine and food, and has pungent taste and warm nature; has effects in promoting qi circulation, warming middle warmer, promoting digestion, and relieving pain; can be used for treating fullness and distention of chest and diaphragm, abdominal psychroalgia, and indigestion.

Clove also known as chicken tongue is pungent, fragrant and bitter in taste, and cannot be used for multiple purposes due to extremely strong taste, otherwise, the clove is suitable for being used for warming; disperse middle energizer, warm stomach, tonify kidney, strengthen yang, treat vomiting.

Fructus amomi is pungent, fragrant, astringent and mild in nature; has the effects of drying, warming, dispelling cold, eliminating phlegm, stopping malaria, invigorating spleen and warming stomach, can be used for treating cold pain of heart and abdomen, fullness and distention in chest and abdomen, intermittent accumulation of phlegm, dyspepsia, emesis and diarrhea, and also can be used as flavoring agent for promoting appetite.

The galangal belongs to the vanilla herbaceous plant, and has pungent, fragrant and warm taste; to relieve cold, stop pain of heart and abdomen, dispel adverse-rising wind and relieve vomiting of saliva.

Fructus Amomi belongs to herb of vanilla, and has pungent, fragrant and warm taste; dispel cold and fast qi, stop vomiting, treat stomachache, resolve stagnation and resolve phlegm.

The cardamom is called as cardamom, is pungent, warm and aromatic, pungent, warm and dry, oily, spicy and soft in fragrance; it is indicated for damp obstruction of middle energizer and qi stagnation of spleen and stomach, resolving dampness and moving qi, and is indicated for vomiting due to stomach cold.

The dried small shrimps are rich in astaxanthin, have the flavor of fresh shrimps and are rich in nutrient substances.

Zanthoxylum bungeanum is called zanthoxylum piperitum, and has pungent, spicy and fragrant taste.

The tsaoko belongs to vanilla herbaceous plants, and has pungent, fragrant and astringent taste and hot dry fire; breaking the pathogenic qi of the miasma and attacking the spleen and stomach with cold syndrome, checking malaria and eliminating phlegm.

White pepper is spicy in taste, has the effects of removing fishy smell, removing greasiness and promoting digestion, and has aromatic smell which can make people have a wide appetite and improve appetite and warmness; warm middle energizer and dispel cold, descend qi, resolve phlegm. When the composition is used together with dried small shrimps, fish and shrimp poison can be removed; meanwhile, the white pepper has a certain antiseptic effect.

In general, the raw materials of the compound spice have the most consumption of the pepper and the dried ginger, the whole compound spice has spicy taste, but the pepper and the dried ginger are not simply used for presenting the spicy and fragrant taste, but a plurality of natural and non-chemical additive raw materials are mixed, so that the compound spice is natural and pollution-free from the raw materials. In the aspect of the taste, the main taste is the pungent taste of the dried ginger and the pepper. The spicy taste of the composite spice is presented mainly by dried ginger, pepper, amomum tsao-ko and white pepper, the tastes of the four raw materials are mutually fused to present the main spicy taste of the composite spice, and the spicy tastes of amomum villosum, galangal, amomum tsao-ko, rhizoma kaempferiae, clove, nutmeg, cinnamon bark and fennel are matched to ensure that the composite spice is rich and full in the presentation of the spicy taste and the spicy tastes are mutually influenced; besides the spicy taste, each raw material also has certain aromatic taste, such as lasting aromatic taste of fennel rich in aromatic oil, clove with strong fragrance, dried small shrimps rich in seafood taste and the like, different aromas and the spicy taste among the raw materials are mutually influenced and fused, and finally the compound spicy material with special flavor is formed; the raw materials are added and mixed according to a certain proportion, so that other foreign flavors in the raw materials are covered, the astringent flavor in the amomum tsao-ko is covered, and the numb flavor of the pepper is not obvious; besides, the fragrant raw material and the spicy raw material have the function of removing fishy smell.

The common use scene of the compound spice is that under the heating condition and at a certain temperature, the aromatic substances in certain raw materials in the compound spice can be further released and fully dissolved in the oil-fat substances, so that the fragrance is more completely presented; and the spicy, numb and astringent tastes of the ingredients are released more fully and completely during the addition; the spicy and hot tastes are mutually fused, and then the taste is softer and more uniform.

The raw materials of the compound spice have the functions of seasoning and regulating intestines and stomach. The compound spice is hot in whole body and has certain functions of benefiting liver and warming stomach, dispelling cold and removing dampness, and promoting digestion and appetizing.

In addition, when the compound spice is used for the beef hand-pulled noodle soup, the fishy smell of beef in the beef hand-pulled noodle can be removed by each raw material in the compound spice, and meanwhile, the compound spice integrally has the effects of improving the taste of other raw materials in the beef hand-pulled noodle soup and improving the fragrance and compensating the mouthfeel.

Further, the composite spice is crushed to 60-80 meshes.

By adopting the technical scheme, when the composite spice is used as a seasoning under the particle size, the taste is more fresh, fragrant and full; and such pulverization is facilitated; and the particle size is favorable for mixing raw materials.

Further, the beef flavor is prepared from the following raw materials in percentage by weight:

fermented soy sauce powder 0.3-0.4%;

3.5 to 4.5 percent of monosodium glutamate;

0.6-1.0% of white granulated sugar;

0.08 to 0.16 percent of disodium 5' -flavor nucleotide;

18.3 to 24.6 percent of yeast extract;

3.1 to 4.7 percent of salt;

0.3 to 0.5 percent of hydrolyzed vegetable protein;

powder beef tallow 17.6-24.6%;

10-18% of beef powder;

3.93 to 5.03 percent of essence;

20-38% of maltodextrin.

By adopting the technical scheme, the fermented soy sauce powder is solid soy sauce, the fermented soy sauce powder furthest retains the fermentation fragrance of the common fermented soy sauce, overcomes the burnt flavor and the oxidized flavor of the common soy sauce, and has the advantages of good rehydration property, attractive color, strong flavor and obvious seasoning effect. The invention mainly provides unique soy sauce flavor.

The main component of the hydrolyzed vegetable protein liquid is amino acid, and the hydrolyzed vegetable protein liquid is mainly used for producing high-grade seasonings and base materials of nutrition-enriched foods and meat essence raw materials.

Tallow, having the effects of moistening dryness, quenching thirst, stopping bleeding, and removing toxic substances; it is used for treating diabetes, jaundice, bleeding of seven orifices, pyocutaneous disease, scabies, and tinea; warm in nature and sweet in taste.

The whole beef flavor seasoning takes powdered beef fat and beef powder as main beef flavor presenting raw materials; the mixture of the disodium 5' -flavor nucleotide, the yeast extract and the hydrolyzed vegetable protein is used as a fresh agent, and after the mixture is used in combination with monosodium glutamate, the whole beef flavor is more fully presented and the taste is more delicious; the use of the white granulated sugar, the salt and the fermented soy sauce powder ensures that the beef flavor seasoning is fuller and softer in taste under the mutual influence among different tastes. In addition, the mixture of the disodium 5' -flavor nucleotide, the yeast extract and the hydrolyzed vegetable protein is used as a fresh agent to replace part of monosodium glutamate, so that the dosage of monosodium glutamate is reduced, the intake of monosodium glutamate is reduced when the beef hand-pulled noodles soup base is eaten, and the beef hand-pulled noodles soup base is beneficial to body health. On the whole presentation of the mouthfeel, the beef flavor is assisted, so that the fresh and fragrant taste of the beef is more full and full.

Meanwhile, maltodextrin is used as tasteless nutritive polysaccharide, has smooth mouthfeel and good fluidity and has certain hygroscopicity, and is used as a filling agent and a drying agent, so that the beef flavor seasoning is easier to store when the product is stored.

Further, the particle size of the beef flavor seasoning is 60-80 meshes.

By adopting the technical scheme, when the beef flavor seasoning is used as a seasoning under the particle size, the taste is more fresh, fragrant and full; and such pulverization is facilitated; and the particle size is favorable for mixing raw materials.

Further, the meat cooking flavor is prepared from the following raw materials in percentage by weight:

23.3 to 33.3 percent of pepper;

15-20.4% of amomum tsao-ko;

7.1 to 12.1 percent of nutmeg;

4.7 to 5.9 percent of cassia seed;

12.2 to 16.2 percent of fennel;

1.7 to 3.5 percent of anise;

18 to 24.4 percent of dried ginger.

By adopting the technical scheme, the pepper is called pericarpium zanthoxyli, and is spicy, numb and fragrant.

The tsaoko belongs to vanilla herbaceous plants, and has pungent, fragrant and hot dry fire taste; breaking the pathogenic qi of the miasma and attacking the spleen and stomach with cold syndrome, checking malaria and eliminating phlegm.

Semen Myristicae can be used as flavoring agent for removing odor and increasing spicy flavor.

The star anise is also called anise and tastes like spice; the taste is sweet and fragrant; warm in nature, it is indicated for abdominal pain, vomiting, regulating stomach, treating hernia, dispelling cold-dampness, soothing liver and warming stomach.

Zingiberis rhizoma has effects of pungent and warm, inducing sweat and relieving exterior syndrome, warming middle energizer and arresting vomiting, eliminating phlegm and warming kidney for dispelling cold.

During eating of the cooked meat flavor, the fennel and the star anise mainly have aromatic taste, and after the nutmeg removes the fishy smell in the beef noodle soup, the flavor of other seasonings in the raw materials and the flavor in the beef noodle soup are further promoted.

Further, the particle size of the meat cooking flavoring is 60-80 meshes.

By adopting the technical scheme, when the cooked meat flavoring is used as a flavoring under the particle size, the taste is more fresh, fragrant and full; and such pulverization is facilitated; and the particle size is favorable for mixing raw materials.

Further, the compound umami seasoning comprises the following raw materials in parts by weight:

0.5-3.5 parts of disodium succinate;

10-30 parts of salt;

1-9 parts of L-alanine;

0.1-4 parts of glycine;

5-19 parts of yeast extract;

5-19 parts of white granulated sugar;

0.1-4 parts of 5' -flavor nucleotide disodium;

0.01-2 parts of edible essence;

20-68 parts of maltodextrin.

By adopting the technical scheme, the disodium succinate is an organic acid food flavor enhancer, and has the effects of enhancing flavor development and enabling the taste to be better when being used with other seasonings (such as white granulated sugar, salt and edible essence), and the seasoning effect is good. The glycine is used as a flavoring agent and a flavoring agent of the auxiliary food, a certain seafood flavor is presented, the taste abundance of the product is enhanced, and the taste is better; the L-alanine has certain sweet taste and special fragrance, and is matched with the white granulated sugar, so that the sweet taste is softer and softer; meanwhile, the L-alanine and the glycine are all essential amino acids of human bodies and are used as nutrient supplement substances, so that the product has higher nutritional value. The yeast extract is rich in soluble components in yeast cells such as amino acid, peptide and polypeptide, has more flavor-developing polypeptide, amino acid and nucleic acid, has better flavor-developing and freshness-developing effects in the process of being matched with white granulated sugar, salt and edible essence, and is healthy and harmless as a food ingredient. The disodium 5' -flavor nucleotide is used as a flavor nucleic acid, so that the umami flavors of the L-alanine and the glycine are more fully presented, and the prepared freshener has stronger umami flavor. The addition of maltodextrin is primarily to prevent moisture caking of the freshener.

Further, the soup base is prepared by the following steps:

preparing monosodium glutamate, compound delicate flavor seasoning, chicken essence, beef flavor seasoning, cooked meat flavor seasoning, salt, maltodextrin and compound spice for later use;

and fully and uniformly mixing all the prepared raw materials, and stirring.

By adopting the technical scheme, the preparation of the beef stretched noodle soup base can be realized by a simple method, and the method is simple, efficient and beneficial to industrial production.

In conclusion, the invention has the following beneficial effects:

firstly, as the beef flavor materials are adopted as the raw materials which mainly present the beef flavor, the fishy and greasy taste is covered by the compound spice, the delicious taste is reflected by the boiled meat flavor materials and the compound delicious flavor seasoning, the preparation of the beef hand-pulled noodle soup base is realized through simple steps, and the prepared beef hand-pulled noodle soup base has mellow, delicious, uniform and convenient use.

Secondly, the pepper and the spice of the composite spice mainly present spicy taste, and the spicy taste of the composite spice are fused and uniform through fresh and fragrant raw materials of various natural and non-chemical additives, fragrance enhancement, fishy smell removal and greasiness removal.

Thirdly, the beef flavor seasoning of the invention takes the powder beef fat and the beef powder as main beef flavor presenting raw materials; the mixture of the disodium 5 '-flavor nucleotide, the yeast extract and the hydrolyzed plant protein is used as the fresh-keeping agent, and the mixture of the disodium 5' -flavor nucleotide, the yeast extract and the hydrolyzed plant protein is used as the fresh-keeping agent to replace part of monosodium glutamate, so that the dosage of monosodium glutamate is reduced, the whole taste is presented, the meat flavor of beef is assisted, and the fresh and fragrant taste of beef is presented more fully.

Detailed Description

The present invention will be described in further detail with reference to examples.

The following provides a source of raw materials, wherein the fermented soy sauce powder is purchased from the baoding flavour group, food grade; the yeast extract is purchased from Beijing Yikangshanda biotechnology limited and has the model of FD 00; hydrolyzed vegetable proteins were purchased from baoding group; the powdered beef tallow is purchased from Guangzhou province, Weiyan bioengineering technology GmbH, and has model number of EA/NEB 3140; beef powder is purchased from Henan Jinghua, food grade, model pure beef powder JH 1610; the essence is purchased from Fengmei flavor (China) Co., Ltd, is in food grade, and has a product number of FEP 0010; maltodextrin is available from Beijing Sifangdideke technologies, Inc., food grade; the disodium 5' -flavor ribonucleotide is disodium ribonucleotide (I + G) purchased from Beijing Yikang Shengda Biotech Co., Ltd.

Preparation of raw materials preparation example 1

The beef flavor seasoning is prepared by the following preparation formula: 0.3Kg of fermented soy sauce powder, 3.5Kg of monosodium glutamate, 0.6Kg of white granulated sugar, 0.08Kg of 5' -flavor nucleotide disodium, 18.3Kg of yeast extract, 3.1Kg of salt, 0.3Kg of hydrolyzed vegetable protein, 17.6Kg of powdered beef tallow, 10Kg of beef powder, 3.93Kg of essence and 42.29Kg of maltodextrin.

The above materials were mixed and passed through a 60 mesh screen.

Preparation example 2

The preparation of the beef flavor seasoning is different from the preparation example 1 in that the preparation formula comprises the following components in parts by weight: 0.4Kg of fermented soy sauce powder, 4.5Kg of monosodium glutamate, 1Kg of white granulated sugar, 0.16Kg of 5' -flavor nucleotide disodium, 24.6Kg of yeast extract, 4.7Kg of salt, 0.5Kg of hydrolyzed vegetable protein, 24.6Kg of powdered beef tallow, 18Kg of beef powder, 5.03Kg of essence and 16.51Kg of maltodextrin.

The above materials were mixed and sieved through an 80 mesh screen.

Preparation example 3

Preparation of beef flavor material, the difference of the preparation example 1 is that the preparation formula is as follows: 0.35Kg of fermented soy sauce powder, 4Kg of monosodium glutamate, 0.8Kg of white granulated sugar, 0.12Kg of 5' -flavor nucleotide disodium, 21.4Kg of yeast extract, 3.9Kg of salt, 0.4Kg of hydrolyzed vegetable protein, 21.1Kg of powdered beef tallow, 14Kg of beef powder, 4.98Kg of essence and 28.95Kg of maltodextrin.

The above materials were mixed and then passed through a 70 mesh screen.

Preparation example 4

The preparation of the cooked meat flavoring comprises the following preparation formula: 23.3Kg of pepper, 15Kg of tsaoko amomum fruit, 7.1Kg of nutmeg, 4.7Kg of cassia seed, 12.2Kg of fennel, 1.7Kg of star anise and 18Kg of dried ginger.

The above raw materials are all commercially available, and the particle size of the raw materials is 60 mesh.

Preparation example 5

The preparation of the flavoring for cooking meat is different from the preparation example 4 in that the preparation formula comprises the following components in percentage by weight: 33.3Kg of pepper, 20.4Kg of tsaoko amomum fruit, 12.1Kg of nutmeg, 5.9Kg of cassia seed, 16.2Kg of fennel, 3.5Kg of star anise and 24.4Kg of dried ginger.

The above materials were mixed and sieved through an 80 mesh screen.

Preparation example 6

The preparation of the flavoring for cooking meat is different from the preparation example 4 in that the preparation formula comprises the following components in percentage by weight: 38.3Kg of pepper, 17.7Kg of tsaoko amomum fruit, 9.6Kg of nutmeg, 5.3Kg of cassia seed, 14.2Kg of fennel, 2.6Kg of star anise and 21.2Kg of dried ginger.

The above materials were mixed and then passed through a 70 mesh screen.

Preparation example 7

The compound spice is prepared by the following formula and proportion: the compound spice is prepared by the following formula and proportion: 12.5Kg of dried ginger, 6.5Kg of common fennel fruit, 3.2Kg of cinnamon, 1.7Kg of nutmeg, 4Kg of rhizoma kaempferiae, 2.7Kg of clove, 3.2Kg of amomum tsao-ko, 3.1Kg of galangal, 2.1Kg of amomum villosum, 2.7Kg of cardamom, 3.8Kg of dried small shrimp, 14Kg of zanthoxylum, 8.3Kg of tsaoko cardamon and 8.3Kg of white pepper.

The above materials were mixed and passed through a 60 mesh screen.

Preparation example 8

The compound spice is prepared by the following formula and proportion: 14.5Kg of dried ginger, 10.5Kg of common fennel fruit, 8.5Kg of cinnamon, 5.3Kg of nutmeg, 6Kg of rhizoma kaempferiae, 3.7Kg of clove, 4.8Kg of amomum tsao-ko, 4.7Kg of galangal, 3.7Kg of amomum villosum, 3.3Kg of cardamom, 5.2Kg of dried small shrimp, 20Kg of zanthoxylum, 14.3Kg of tsaoko cardamon and 14.3Kg of white pepper.

The above materials were mixed and sieved through an 80 mesh screen.

Preparation example 9

The compound spice is prepared by the following formula and proportion: 13.5Kg of dried ginger, 8.5Kg of fennel, 5.8Kg of cinnamon, 3.5Kg of nutmeg, 5Kg of rhizoma kaempferiae, 3.2Kg of clove, 4Kg of amomum tsao-ko, 3.9Kg of galangal, 2.9Kg of amomum villosum, 3Kg of round cardamom, 4.5Kg of dried small shrimp, 17Kg of zanthoxylum, 11Kg of tsaoko amomum fruit and 11Kg of white pepper.

The above materials were mixed and then passed through a 70 mesh screen.

Preparation example 10

The compound delicate flavor seasoning is prepared by the following formula and mixture ratio: 0.5Kg of disodium succinate, 10Kg of salt, 1Kg of L-alanine, 0.1Kg of glycine, 5Kg of yeast extract, 5Kg of white granulated sugar, 0.1Kg of disodium 5' -ribonucleotide, 0.01Kg of edible essence and 20Kg of maltodextrin.

The above materials were mixed and then passed through a 50 mesh screen.

Preparation example 11

The compound delicate flavor seasoning is prepared by the following formula and mixture ratio: 3.5Kg of disodium succinate, 30Kg of salt, 9Kg of L-alanine, 4Kg of glycine, 19Kg of yeast extract, 19Kg of white granulated sugar, 4Kg of disodium 5' -ribonucleotide, 2Kg of edible essence and 68Kg of maltodextrin.

The above materials were mixed and then passed through a 70 mesh screen.

Preparation example 12

The compound delicate flavor seasoning is prepared by the following formula and mixture ratio: 2Kg of disodium succinate, 20Kg of salt, 5Kg of L-alanine, 2Kg of glycine, 12Kg of yeast extract, 12Kg of white granulated sugar, 2Kg of disodium 5' -ribonucleotide, 1Kg of edible essence and 44Kg of maltodextrin.

The above materials were mixed and passed through a 60 mesh screen.

Examples

Example 1

A beef hand-pulled noodle soup base with fresh, fragrant and full taste and stable mouthfeel: the formula and the mixture ratio for preparing the beef hand-pulled noodle soup base are as follows: 6.2Kg of monosodium glutamate, 1.3Kg of compound delicate flavor seasoning, 1.53Kg of chicken essence, 2.1Kg of beef flavor seasoning, 1.85Kg of meat cooking flavor seasoning, 6.5Kg of salt, 23.16Kg of maltodextrin and 2.96Kg of compound spice.

A beef flavor was prepared from preparation example 3; a cooked meat flavor was prepared from preparation example 6; the compound spice is prepared from preparation example 9; the compound umami seasoning is prepared by the preparation example 10; the chicken essence is purchased from Jiale, and the product number is 4264739; maltodextrin was purchased from Beijing Sifangdekukowatt, Inc.

A preparation method of a beef hand-pulled noodle soup base with fresh, fragrant and full taste and stable mouthfeel comprises the following steps:

preparing monosodium glutamate, compound delicate flavor seasoning, chicken essence, beef flavor seasoning, cooked meat flavor seasoning, salt, maltodextrin and compound spice for later use; and fully and uniformly mixing all the prepared raw materials, and stirring.

Example 2

This example differs from example 1 in that: the formula and the mixture ratio for preparing the beef hand-pulled noodle soup base with fresh, fragrant and full taste and stable mouthfeel are as follows: 9.6Kg of monosodium glutamate, 2.5Kg of compound delicate flavor seasoning, 2.39Kg of chicken essence, 3.3Kg of beef flavor seasoning, 2.23Kg of meat cooking flavor seasoning, 10.9Kg of salt, 45.12Kg of maltodextrin and 3.96Kg of compound spice.

The compound umami seasoning was prepared in preparation example 11, and the rest was the same as in example 1.

Example 3

This example differs from example 1 in that: the formula and the mixture ratio for preparing the beef hand-pulled noodle soup base with fresh, fragrant and full taste and stable mouthfeel are as follows: 7.9Kg of monosodium glutamate, 1.9Kg of compound delicate flavor seasoning, 1.96Kg of chicken essence, 2.7Kg of beef flavor seasoning, 2.04Kg of meat cooking flavor seasoning, 8.7Kg of salt, 34.14Kg of maltodextrin and 3.46Kg of compound spice.

The compound umami seasoning was prepared by the method of preparation example 12, and the other steps were the same as in example 1.

Example 4

This example differs from example 3 in that: the composite spice was prepared in preparation example 7.

The rest is the same as example 3.

Example 5

This example differs from example 3 in that: the composite spice was prepared in preparation example 8.

The rest is the same as example 3.

Example 6

This example differs from example 3 in that: beef flavor was prepared from preparation example 1, otherwise as in example 3.

Example 7

This example differs from example 3 in that: beef flavor was prepared from preparation example 2, otherwise as in example 3.

Example 8

This example differs from example 3 in that: the cooked meat flavor was obtained from preparation example 4, and the other examples were the same as example 3.

Example 9

This example differs from example 3 in that: the cooked meat flavor was obtained from preparation example 5, and the other examples were the same as example 3.

Examples 10 to 15

Examples 10-15 differ from example 3 in the amounts of raw materials used to prepare the composite spice, as shown in Table 1, and otherwise in example 3.

TABLE 1 recipe and ratio table for preparation of composite spice in examples 10-15

Examples 16 to 19

Examples 16 to 19 differ from example 3 in the formulation ratio of the raw materials used to prepare the beef flavor, which is specifically shown in table 2, and the other examples are the same as example 3.

TABLE 2 recipe proportioning tables for beef flavor preparations of examples 16-19

Raw material/Kg	Example 3	Example 16	Example 17	Example 18	Example 19
						Fermented soy sauce powder	0.35	0.35	0.35	0.35	0.35
Gourmet powder	4	3.5	4.5	4	4
						White granulated sugar	0.8	0.8	0.8	0.8	0.8
5' -flavor nucleotide disodium	0.12	0.08	0.16	0.12	0.12
						Yeast extract	21.4	18.3	24.6	21.4	21.4
Salt	3.9	3.9	3.9	3.9	3.9
						Hydrolyzed vegetable proteins	0.4	0.3	0.5	0.4	0.4
Powdered tallow	21.1	21.1	21.1	17.6	24.6
						Beef powder	14	14	14	10	18
Essence	4.98	3.93	5.03	4.98	4.98
						Maltodextrin	28.95	33.74	25.06	36.45	21.45

Examples 20 to 29

Examples 20 to 29 are different from example 3 in the formulation ratio of the raw materials for preparing the beef hand-pulled noodle soup base, and are shown in table 3, and the others are the same as example 3.

TABLE 3 recipe proportioning Table for preparation of beef hand-pulled noodles soup base of examples 20-29

Comparative example

Comparative examples 1 to 10

Comparative examples 1 to 10 differ from example 3 in the formulation ratios of the raw materials used to prepare the composite spice, as shown in Table 4, and the rest is the same as example 3.

TABLE 4 recipe proportioning tables for preparing composite spice of comparative examples 1-10

Raw material/Kg	Example 3	Comparative example 1	Comparative example 2	Comparative example 3	Comparative example 4	Comparative example 5
							Dried ginger	13.5	11.5	15.5	13.5	13.5	13.5
Fennel fruit	8.5	8.5	8.5	8.5	4.5	12.5
							Cortex Cinnamomi	5.8	5.8	5.8	5.8	0.6	11.2
Nutmeg	3.5	3.5	3.5	3.5	3.5	3.5
							Kaempferia galanga	5	5	5	5	5	5
Clove	3.2	3.2	3.2	3.2	2.2	4.2
							Amomum nutmeg	4	4	4	4	4	4
Galangal	3.9	3.9	3.9	3.9	2.3	5.5
							Fructus amomi	2.9	2.9	2.9	2.9	1.3	4.5
White nutmeg	3	3	3	3	3	3
							Dried small shrimps	4.5	4.5	4.5	4.5	3.1	5.9
Chinese prickly ash	17	11	23	0	17	17
							Amomum tsaoko	11	5.3	17.3	0	11	11
White pepper	11	5.3	17.3	0	11	11
							Raw material/Kg	Comparative example 6	Comparative example 7	Comparative example 8	Comparative example 9	Comparative example 10
Dried ginger	13.5	13.5	13.5	13.5	13.5
							Fennel fruit	0	8.5	8.5	8.5	8.5
Cortex Cinnamomi	5.8	5.8	5.8	5.8	5.8
							Nutmeg	3.5	0.7	6.3	0	3.5
Kaempferia galanga	5	3	7	5	5
							Clove	0	3.2	3.2	3.2	3.2
Amomum nutmeg	4	2.4	5.6	0	4
							Galangal	0	3.9	3.9	3.9	3.9
Fructus amomi	2.9	2.9	2.9	2.9	2.9
							White nutmeg	3	1.9	4.3	0	3
Dried small shrimps	4.5	4.5	4.5	4.5	0
							Chinese prickly ash	17	17	17	17	17
Amomum tsaoko	11	11	11	11	11
							White pepper	11	11	11	11	11

Comparative examples 11 to 19

Comparative examples 11 to 19 differ from example 3 in the formulation ratios of the raw materials used to prepare the beef flavor, as shown in table 5, and the others are the same as example 3.

TABLE 5 recipe proportioning tables for preparing beef flavor materials of comparative examples 11-19

Raw material/Kg	Example 3	Comparative example 11	Comparative example 12	Comparative example 13	Comparative example 14
						Fermented soy sauce powder	0.35	0.35	0.35	0.35	0.35
Gourmet powder	4	2.5	5	4	4
						White granulated sugar	0.8	0.8	0.8	0.8	0.8
5' -flavor nucleotide disodium	0.12	0.04	0.2	0	0.12
						Yeast extract	21.4	15.2	27.8	0	21.4
Salt	3.9	3.9	3.9	3.9	3.9
						Hydrolyzed vegetable proteins	0.4	0.2	0.6	0	0.4
Powdered tallow	21.1	21.1	21.1	21.1	14.1
						Beef powder	14	14	14	14	14
Essence	4.98	2.88	6.08	4.98	4.98
						Maltodextrin	28.95	39.03	20.17	50.87	35.95
Raw material/Kg	Comparative example 15	Comparative example 16	Comparative example 17	Comparative example 18	Comparative example 19
						Fermented soy sauce powder	0.35	0.35	0.35	0.35	0.35
Gourmet powder	4	4	4	4	4
						White granulated sugar	0.8	0.8	0.8	0.8	0.8
5' -flavor nucleotide disodium	0.12	0.12	0.12	0.12	0.12
						Yeast extract	21.4	21.4	21.4	21.4	21.4
Salt	3.9	3.9	3.9	3.9	3.9
						Hydrolyzed vegetable proteins	0.4	0.4	0.4	0.4	0.4
Powdered tallow	28.1	0	21.1	21.1	21.1
						Beef powder	14	14	10	18	0
Essence	4.98	4.98	4.98	4.98	4.98
						Maltodextrin	21.95	50.05	32.95	24.95	42.95

Comparative examples 20 to 32

Comparative examples 20 to 32 are different from example 3 in the formulation ratio for preparing the beef hand-pulled noodles soup base, which is shown in table 6, and the others are the same as example 3.

TABLE 6 recipe and proportion table of beef hand-pulled noodles soup blend for preparing comparison examples 20-32

Test examples

Taste evaluation test 1

Adding water into the prepared beef hand-pulled noodle soup base to obtain beef hand-pulled noodle soup (the adding mass ratio of the beef hand-pulled noodle soup base to the water is 10:500), and respectively tasting the obtained beef hand-pulled noodle soup; wherein the selected beef stretched noodle soup bases are respectively in examples 1-9.

The method comprises the following specific steps:

experimental groups: beef stretched noodle soup bases prepared by respectively adopting the beef stretched noodle soup bases in the embodiments or the comparative examples are taken as experimental groups; control group: western Malua beef noodle soup was selected as the control group. The beef stretched noodle soup prepared from the beef stretched noodle soup bases of examples 1-9 is selected as experimental group, and the experimental group is sequentially marked as No. 1-9 sample liquids.

45 volunteers in different age stages are randomly selected and randomly divided into 9 groups, 5 volunteers in each group are tasted by the volunteer in the 1 st group respectively by the sample liquid in the 1# and the sample in the control group, the volunteer in the 2 nd group respectively tastes the sample liquid in the 2# and the sample in the control group, and the rest of the groups are analogized. The sensory evaluation standard is shown in table 7, the mouthfeel of the sample of the control group is taken as the standard reference, the sensory evaluation score of spicy, delicious and fragrant taste in the control group is 7.5, and the sensory evaluation score of beef flavor is 9; the requirements for carrying out the test are: each soup was carefully tasted, rinsed with water after each taste, and the volunteer waited 1min after rinsing before tasting the next taste. The taste of the broiled noodle soup of the experimental group was evaluated and the average value of each sensory evaluation score of each group of volunteers was calculated, and the sensory evaluation results are shown in table 8.

TABLE 7 evaluation criteria for sensory evaluation

TABLE 8 sensory evaluation results of the beef stretched noodle soup bases of examples 1 to 9

As seen from the sensory evaluation table in table 8, when the broiled noodle soup base of the present invention is used for preparing a broiled noodle soup, the broiled noodle soup base has advantages over the existing commercially available broiled noodle soup base in terms of freshness, flavor-enhancing, appetite-promoting, and fullness and abundance of mouthfeel, but does not lose the original traditional flavor of the broiled noodle soup. Meanwhile, the compound delicious seasoning in the beef hand-pulled noodle soup base replaces partial monosodium glutamate with the freshening substance, so that the use amount of sodium glutamate in the beef hand-pulled noodle soup base is reduced, the situation of dry mouth and tongue is avoided after the beef hand-pulled noodle soup base is eaten, and the monosodium glutamate intake of a human body can be reduced.

The following verification test was performed based on the formulation ratio of example 3.

Taste evaluation test the influence of composite spice on the taste of beef stretched noodle soup base

The taste evaluation was performed on the broiled noodles of examples 10 to 15 and comparative examples 1 to 10 by the above-mentioned method, and the specific evaluation results are shown in table 9.

TABLE 9 sensory evaluation results of the beef stretched noodle soup bases of examples 10 to 15 and comparative examples 1 to 10

As shown in table 9, among the composite spices, dried ginger, zanthoxylum, tsaoko cardamom and white pepper mainly exhibiting pungent taste; but the spicy taste is not enough only by adding the raw materials, and the raw materials with fragrance and delicate flavor, such as fennel, cinnamon, clove, dried small shrimps and the like, are also needed to be added, so that the spicy taste is softer and more delicious; and in the aspect of the presentation of delicate flavor and spicy flavor, the fresh and fragrant raw materials such as nutmeg, amomum tsao-ko, amomum cardamomum and the like are further used, so that the spicy flavor of the composite spicy material is presented more abundantly, more plump, more delicious and softer.

Taste evaluation test III

Influence of beef flavor on taste of beef stretched noodle soup base

The taste evaluation was performed on the broiled noodles of examples 16 to 19 and comparative examples 11 to 19 by the above-mentioned method, and the specific evaluation results are shown in table 10.

TABLE 10 sensory evaluation results of the beef stretched noodle soup bases of examples 16 to 19 and comparative examples 11 to 19

The results of comparative example 16, comparative example 19 and example 3 in table 10 show that the beef flavor is mainly exhibited by the powdered beef tallow and the beef powder; however, the results of comparative example 13 show that the beef flavor is not only expressed by the beef fat powder and the beef powder, but also by the flavor-enhancing raw materials: such as disodium 5' -ribonucleotide, yeast extract and the aid of hydrolyzed vegetable protein.

Taste evaluation test four

Influence of different raw materials in beef hand-pulled noodle soup base on taste

The taste evaluation was performed for the beef broiled noodles in examples 20 to 27 and comparative examples 20 to 29 by the above-mentioned methods, and the specific evaluation results are shown in table 11.

TABLE 11 sensory evaluation results of examples 20 to 27 and of beef stretched noodle soup bases of comparative examples 20 to 29

The results in table 11 show that the taste among the raw materials in the beef hand-pulled noodle soup base is the flavor of the beef hand-pulled noodle soup base which is presented after the raw materials are mutually influenced and mutually covered, the raw materials are indispensable, the beef flavor is mainly embodied by beef flavor, but the effect of removing fishy smell and greasy is achieved by composite spice, and meanwhile, the meat cooking flavor, the composite seasoning and chicken essence are required to be used for improving freshness and fragrance.

The beef hand-pulled noodle soup base prepared by the invention is simple and convenient to use, and can be prepared by boiling water, adding the beef hand-pulled noodle soup base and the water according to the mass ratio of 1:50 and then boiling, wherein the obtained noodle soup is the beef hand-pulled noodle soup with authentic taste. Meanwhile, people can eat the beef noodles with authentic taste and strong fragrance without going to a beef noodle shop.

The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.

Claims

1. A beef stretched noodle soup base with fresh, fragrant and full taste and stable mouthfeel is characterized by comprising the following raw materials in parts by weight:

6.2-9.6 parts of monosodium glutamate;

1.3-2.5 parts of compound delicate flavor seasoning;

1.53-2.39 parts of chicken essence;

2.1-3.3 parts of beef flavor material;

1.85-2.23 parts of a meat cooking flavoring;

6.5-10.9 parts of salt;

23.16-45.12 parts of maltodextrin;

2.96-3.96 parts of composite spice.

2. The beef stretched noodle soup base with fresh, fragrant and full mouthfeel and stable mouthfeel according to claim 1, characterized in that the compound spice comprises the following raw materials in parts by weight based on the mass of the compound spice:

12.5-14.5 parts of dried ginger;

6.5-10.5 parts of fennel;

3.2-8.5 parts of cinnamon;

1.7-5.3 parts of nutmeg;

4-6 parts of rhizoma kaempferiae;

2.7-3.7 parts of clove;

3.2-4.8 parts of nutmeg;

3.1-4.7 parts of galangal;

2.1-3.7 parts of fructus amomi;

2.7-3.3 parts of round cardamom;

3.8-5.2 parts of dried small shrimps;

14-20 parts of pepper;

8.3-14.3 parts of amomum tsao-ko;

8.3 to 14.3 portions of white pepper.

3. The beef stretched noodle soup base with fresh, fragrant and full mouthfeel and stable mouthfeel according to claim 1, wherein the compound spice is crushed to 60-80 meshes.

4. The beef stretched noodle soup base with delicious and full mouthfeel and stable mouthfeel according to claim 1, wherein the beef flavor is prepared from the following raw materials in percentage by weight:

fermented soy sauce powder 0.3-0.4%;

3.5 to 4.5 percent of monosodium glutamate;

0.6-1.0% of white granulated sugar;

0.08 to 0.16 percent of disodium 5' -flavor nucleotide;

18.3 to 24.6 percent of yeast extract;

3.1 to 4.7 percent of salt;

0.3 to 0.5 percent of hydrolyzed vegetable protein;

powder beef tallow 17.6-24.6%;

10-18% of beef powder;

3.93 to 5.03 percent of essence;

the rest is maltodextrin.

5. The beef stretched noodle soup base according to claim 1, wherein the beef flavor has a particle size of 60 to 80 mesh.

6. The beef stretched noodle soup base with delicious and full mouthfeel and stable mouthfeel according to claim 1, wherein the boiled meat flavor is prepared from the following raw materials in percentage by weight:

23.3 to 33.3 percent of pepper;

15-20.4% of amomum tsao-ko;

7.1 to 12.1 percent of nutmeg;

4.7 to 5.9 percent of cassia seed;

12.2 to 16.2 percent of fennel;

1.7 to 3.5 percent of anise;

18 to 24.4 percent of dried ginger.

7. The beef stretched noodle soup base according to claim 1, wherein the boiled meat flavor has a particle size of 60 to 80 mesh.

8. The beef stretched noodle soup base with fresh, fragrant and full mouthfeel and stable mouthfeel according to claim 1, wherein the compound umami seasoning comprises the following raw materials in parts by weight:

0.5-3.5 parts of disodium succinate;

10-30 parts of salt;

1-9 parts of L-alanine;

0.1-4 parts of glycine;

5-19 parts of yeast extract;

5-19 parts of white granulated sugar;

0.1-4 parts of 5' -flavor nucleotide disodium;

0.01-2 parts of edible essence;

20-68 parts of maltodextrin.

9. The beef stretched noodle soup base with fresh, fragrant and full mouthfeel and stable mouthfeel according to claim 1, which is prepared by the following steps:

and fully and uniformly mixing all the prepared raw materials, and stirring.