CN112425761A - Soup formula of clear soup beef noodles and preparation process thereof - Google Patents
Soup formula of clear soup beef noodles and preparation process thereof Download PDFInfo
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- CN112425761A CN112425761A CN202011353307.1A CN202011353307A CN112425761A CN 112425761 A CN112425761 A CN 112425761A CN 202011353307 A CN202011353307 A CN 202011353307A CN 112425761 A CN112425761 A CN 112425761A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Noodles (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A soup formula of clear soup beef noodles and a preparation process thereof, which relate to the technical field of food processing; it comprises bone soup, main material, auxiliary material, monosodium glutamate, chicken essence, salt and boiled water; the main material comprises the following raw materials by mass: fructus Anisi Stellati, fructus Foeniculi, cortex Cinnamomi Japonici, fructus Piperis, rhizoma Alpiniae Officinarum, fructus Cinnamomi Immaturus, fructus Zanthoxyli, fructus Tsaoko, fructus Cinnamomi Immaturus, rhizoma Kaempferiae, flos Caryophylli, semen Myristicae, fructus Amomi, radix Angelicae Dahuricae, herba Thymi vulgaris, fructus Piperis Longi, and fructus Amomi rotundus; the auxiliary material comprises the following raw materials in parts by mass: dried mushroom, white sesame, walnut kernel, sunflower seed kernel and cashew nut. According to the soup base formula of the clear soup beef noodles and the preparation process thereof, bone soup is mixed with soup, and the soup base is mellow.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a soup formula of clear soup beef noodles and a preparation process thereof.
Background
For a long time, the traditions of 'color, fragrance, taste and beauty' in the diet of Chinese people are pursued, the traditional diet culture treasury of China is constantly excavated, and the development of various convenient foods with regional characteristics and national characteristics is always a long-term established policy of China.
Beef noodles are a common wheaten food and also a traditional famous food in Lanzhou. It features "clear one, white two, green three, red four and yellow five colors", and good colour, smell and taste, and is honored with the praise of the nation. The traditional beef noodles are soup blend soup, and the taste and flavor of the soup are poor.
Disclosure of Invention
The invention aims to overcome the defects and shortcomings of the prior art and provides a soup formula of bone soup and soup base mellow soup beef noodles and a preparation process thereof.
In order to achieve the purpose, the invention adopts the technical scheme that: the soup formula of the clear soup beef noodles comprises 2500-5000 g of bone soup, 85-95 g of main material, 25-35 g of auxiliary material, 95-105 g of monosodium glutamate, 14-18 g of chicken essence, 280-320 g of salt and 15000-17500 g of boiled water; the main material comprises the following raw materials by mass: 90-110 g of anise, 380-420 g of fennel, 90-110 g of cassia bark, 460-500 g of pepper, 430-480 g of galangal, 90-110 g of cassia, 700-800 g of pepper, 380-420 g of tsaoko amomum fruit, 75-85 g of diced cinnamon, 75-85 g of rhizoma kaempferiae, 75-85 g of clove, 90-110 g of nutmeg, 90-110 g of fructus amomi, 130-180 g of radix angelicae, 380-420 g of thyme, 280-320 g of long pepper and 130-180 g of round cardamom; the auxiliary material comprises the following raw materials in parts by mass: 250-270 g of dried mushroom, 380-420 g of white sesame, 450-550 g of walnut kernel, 280-320 g of sunflower seed and 240-260 g of cashew nut.
The preparation process of the soup formula of the clear soup beef noodles comprises the following steps:
1. weighing the following raw materials in mass: 90-110 g of anise, 380-420 g of fennel, 90-110 g of cassia bark, 460-500 g of pepper, 430-480 g of galangal, 90-110 g of cassia, 700-800 g of pepper, 380-420 g of tsaoko amomum fruit, 75-85 g of diced cinnamon, 75-85 g of rhizoma kaempferiae, 75-85 g of clove, 90-110 g of nutmeg, 90-110 g of fructus amomi, 130-180 g of radix angelicae, 380-420 g of thyme, 280-320 g of long pepper and 130-180 g of round cardamom; weighing the following auxiliary materials in mass: 250-270 g of dried mushroom, 380-420 g of white sesame, 450-550 g of walnut kernel, 280-320 g of sunflower seed and 240-260 g of cashew nut; parching the above auxiliary materials with slow fire to yellow, grinding into powder, and mixing with the main materials;
2. and (3) adding 100g of monosodium glutamate, 16g of chicken essence and 300g of salt into 5000g of bone soup and the main and auxiliary materials mixed in the step (1) and blending the bone soup with 15000g of boiled water, or adding 100g of monosodium glutamate, 16g of chicken essence and 300g of salt into 2500g of bone soup and the main and auxiliary materials mixed in the step (1) and blending the bone soup with 17500g of boiled water.
The invention has the following beneficial effects: according to the soup base formula of the clear soup beef noodles and the preparation process thereof, bone soup is mixed with soup, and the soup base is mellow.
Detailed Description
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the above technical solutions will be described in detail below.
Example 1
The preparation process of the soup formula of the clear soup beef noodles comprises the following steps:
1. weighing the following raw materials in mass: 100g of anise, 400g of fennel, 100g of cassia bark, 480g of pepper, 450g of galangal, 100g of cassia seed, 750g of pepper, 400g of tsaoko amomum fruit, 80g of cassia twig, 80g of rhizoma kaempferiae, 80g of clove, 100g of nutmeg, 100g of fructus amomi, 150g of radix angelicae, 400g of thyme, 300g of long pepper and 150g of cardamom; weighing the following auxiliary materials in mass: 260g of dried mushroom, 400g of white sesame, 500g of walnut kernel, 300g of sunflower seed kernel and 250g of cashew nut; parching the above auxiliary materials with slow fire to yellow, grinding into powder, and mixing with the main materials;
2. and (3) adding 100g of monosodium glutamate, 16g of chicken essence and 300g of salt into 5000g of bone soup and the main and auxiliary materials mixed in the step (1) and adding 15000g of boiled water to obtain the bone soup.
Example 2
The preparation process of the soup formula of the clear soup beef noodles comprises the following steps:
1. weighing the following raw materials in mass: 100g of anise, 400g of fennel, 100g of cassia bark, 480g of pepper, 450g of galangal, 100g of cassia seed, 750g of pepper, 400g of tsaoko amomum fruit, 80g of cassia twig, 80g of rhizoma kaempferiae, 80g of clove, 100g of nutmeg, 100g of fructus amomi, 150g of radix angelicae, 400g of thyme, 300g of long pepper and 150g of cardamom; weighing the following auxiliary materials in mass: 260g of dried mushroom, 400g of white sesame, 500g of walnut kernel, 300g of sunflower seed kernel and 250g of cashew nut; parching the above auxiliary materials with slow fire to yellow, grinding into powder, and mixing with the main materials;
2. and (3) adding 2500g of bone soup and the main and auxiliary materials mixed in the step (1) into 100g of monosodium glutamate, 16g of chicken essence and 300g of salt, and adding 17500g of boiled water to obtain the bone soup.
The beneficial effects produced by the specific implementation mode are as follows: according to the soup base formula of the clear soup beef noodles and the preparation process thereof, bone soup is mixed with soup, so that the soup base is mellow.
The foregoing shows and describes the general principles and features of the present invention, together with the advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (2)
1. The soup formula of the clear soup beef noodles is characterized in that: the bone soup comprises 2500-5000 g of bone soup, 85-95 g of main material, 25-35 g of auxiliary material, 95-105 g of monosodium glutamate, 14-18 g of chicken essence, 280-320 g of salt and 15000-17500 g of boiled water; the main material comprises the following raw materials by mass: 90-110 g of anise, 380-420 g of fennel, 90-110 g of cassia bark, 460-500 g of pepper, 430-480 g of galangal, 90-110 g of cassia, 700-800 g of pepper, 380-420 g of tsaoko amomum fruit, 75-85 g of diced cinnamon, 75-85 g of rhizoma kaempferiae, 75-85 g of clove, 90-110 g of nutmeg, 90-110 g of fructus amomi, 130-180 g of radix angelicae, 380-420 g of thyme, 280-320 g of long pepper and 130-180 g of round cardamom; the auxiliary material comprises the following raw materials in parts by mass: 250-270 g of dried mushroom, 380-420 g of white sesame, 450-550 g of walnut kernel, 280-320 g of sunflower seed and 240-260 g of cashew nut.
2. The preparation process of the soup formula of the clear soup beef noodles is characterized by comprising the following steps of:
(1) weighing the following raw materials by mass: 90-110 g of anise, 380-420 g of fennel, 90-110 g of cassia bark, 460-500 g of pepper, 430-480 g of galangal, 90-110 g of cassia, 700-800 g of pepper, 380-420 g of tsaoko amomum fruit, 75-85 g of diced cinnamon, 75-85 g of rhizoma kaempferiae, 75-85 g of clove, 90-110 g of nutmeg, 90-110 g of fructus amomi, 130-180 g of radix angelicae, 380-420 g of thyme, 280-320 g of long pepper and 130-180 g of round cardamom; weighing the following auxiliary materials in mass: 250-270 g of dried mushroom, 380-420 g of white sesame, 450-550 g of walnut kernel, 280-320 g of sunflower seed and 240-260 g of cashew nut; parching the above auxiliary materials with slow fire to yellow, grinding into powder, and mixing with the main materials;
(2) and (2) adding 100g of monosodium glutamate, 16g of chicken essence and 300g of salt into 5000g of bone soup and the main and auxiliary materials mixed in the step (1) and adding 15000g of boiled water to obtain soup, or adding 100g of monosodium glutamate, 16g of chicken essence and 300g of salt into 2500g of bone soup and the main and auxiliary materials mixed in the step (1) and adding 17500g of boiled water to obtain the soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011353307.1A CN112425761A (en) | 2020-11-27 | 2020-11-27 | Soup formula of clear soup beef noodles and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011353307.1A CN112425761A (en) | 2020-11-27 | 2020-11-27 | Soup formula of clear soup beef noodles and preparation process thereof |
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| CN112425761A true CN112425761A (en) | 2021-03-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011353307.1A Pending CN112425761A (en) | 2020-11-27 | 2020-11-27 | Soup formula of clear soup beef noodles and preparation process thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918993A (en) * | 2016-05-17 | 2016-09-07 | 兰州牛班长餐饮管理有限责任公司 | Instant beef noodle soup base and making method thereof |
| CN106036456A (en) * | 2016-06-16 | 2016-10-26 | 广西南宁诺尔网络通讯技术有限公司 | Beef noodle and method for manufacturing same |
| CN110301586A (en) * | 2019-08-08 | 2019-10-08 | 金学科 | A kind of nutritional beef face and preparation method thereof |
| CN110973565A (en) * | 2019-12-18 | 2020-04-10 | 宁夏达吾德食品有限公司 | Beef noodle composite soup base formula and production process thereof |
-
2020
- 2020-11-27 CN CN202011353307.1A patent/CN112425761A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918993A (en) * | 2016-05-17 | 2016-09-07 | 兰州牛班长餐饮管理有限责任公司 | Instant beef noodle soup base and making method thereof |
| CN106036456A (en) * | 2016-06-16 | 2016-10-26 | 广西南宁诺尔网络通讯技术有限公司 | Beef noodle and method for manufacturing same |
| CN110301586A (en) * | 2019-08-08 | 2019-10-08 | 金学科 | A kind of nutritional beef face and preparation method thereof |
| CN110973565A (en) * | 2019-12-18 | 2020-04-10 | 宁夏达吾德食品有限公司 | Beef noodle composite soup base formula and production process thereof |
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