CN115381063A - Lanzhou beef hand-pulled noodle soup base and preparation method and application thereof - Google Patents
Lanzhou beef hand-pulled noodle soup base and preparation method and application thereof Download PDFInfo
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Classifications
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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
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides a Lanzhou beef hand-pulled noodle soup base and a preparation method and application thereof, wherein the Lanzhou beef hand-pulled noodle soup base comprises the following raw materials in parts by weight: 140-180 parts of stock soup, 1-10 parts of meat boiling seasoning and 0.8-1.2 parts of seasoning for adding soup. The invention has the beneficial effects that: the Lanzhou hand-pulled beef noodle soup base has the effects of increasing aroma and freshness, and hand-pulled noodles made of the Lanzhou hand-pulled beef noodle soup base are authentic in taste, green in food materials and healthy, and convenient for unification and popularization of hand-pulled beef noodles.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to Lanzhou beef hand-pulled noodle soup base and a preparation method and application thereof.
Background
After the new Chinese is established, the Lanzhou beef hand-pulled noodles gradually leave Lanzhou and become famous snacks in China. At present, more than fifty thousand Lanzhou beef hand-pulled noodles stores are operated nationwide, but the taste of thousands of stores becomes the greatest feeling of consumers on the Lanzhou beef hand-pulled noodles. The reason for this is that the manufacturing process is not standardized and the manufacturing method is not standard.
The soul of Lanzhou hand-pulled noodles with beef is soup, the first important part of the soup head is to select raw materials, such as beef ribs, beef tendons, beef bones and the like, and special beef hand-pulled noodles, meat boiling seasoning and soup blending seasoning are added for careful decoction. The essence of the beef soup is not available for a long time after the domestic market is counter-viewed, the standard ingredients are replaced by the ingredients with lower cost, the quality of the beef soup decocted by the ingredients is naturally influenced, even frozen beef is used by some brands, the meat cooking material and the soup blending material only use a small amount of natural ingredients, and more monosodium glutamate and chicken essence are used for replacing the ingredients.
In order to meet the demand of people on high-quality life, the original taste of Lanzhou hand-pulled noodles with beef is returned, and unified standards for making Lanzhou hand-pulled noodles with beef are urgently needed, so that consumers can eat green and healthy Lanzhou hand-pulled noodles with beef.
Disclosure of Invention
The invention aims to provide a Lanzhou beef hand-pulled noodle soup base with authentic, green and healthy taste and a preparation method and application thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
the Lanzhou beef hand-pulled noodle soup base comprises the following raw materials in parts by weight: 140-180 parts of stock soup, 1-10 parts of meat boiling seasoning and 0.8-1.2 parts of seasoning for adding soup.
As a preferred embodiment, the stock is prepared from the following raw materials in parts by weight: 1-30 parts of beef tendon, 1-20 parts of beef rib, 1-10 parts of beef stick bone, 5-10 parts of hen meat, 5-10 parts of beef loin nest oil and 1-10 parts of boiled meat seasoning.
As a preferred embodiment, the Lanzhou beef stretched noodle soup base is prepared from the following raw materials in parts by weight: 1-10 parts of cassia bark, 1-10 parts of pepper, 1-10 parts of clove, 1-10 parts of cassia seed, 1-10 parts of nutmeg, 1-10 parts of black pepper, 1-10 parts of rhizoma kaempferiae and 1-10 parts of ginger.
As a preferred embodiment, the Lanzhou beef hand-pulled noodle soup base comprises the following raw materials in parts by weight: 1-10 parts of amomum tsao-ko, 1-10 parts of nutmeg, 1-10 parts of amomum tsao-ko, 1-10 parts of cassia seed, 1-10 parts of aniseed, 1-10 parts of rhizoma kaempferiae, 1-10 parts of fennel, 1-10 parts of dried small shrimp, 1-10 parts of white pepper, 1-10 parts of diced cinnamon, 1-10 parts of piper bibo, 1-10 parts of rock candy, 1-10 parts of ginger, 1-10 parts of pepper and 1-10 parts of clove.
In a second aspect of the application, a preparation method of a Lanzhou beef hand-pulled noodle soup base is provided, which comprises the following steps:
(1) Preparing stock solution: respectively cutting tendon, rib and bone of cattle into pieces, cleaning with water, soaking with water, and keeping the soaking water;
boiling the blocky beef stick bones in hot water, removing blood foam, sequentially adding beef tendon, beef rib, hen meat and beef waist oil when the water is boiled, removing the blood foam, adding the meat boiling seasoning, taking out the beef tendon, beef rib, hen meat and beef stick bones after boiling (firstly strong fire and then slow fire), and removing floating oil to obtain stock solution;
(2) Preparing a soup-mixing seasoning:
boiling the raw materials in water, filtering to remove residue to obtain flavoring;
(3) Adding the soaking water obtained in the step (1) into the stock, heating the stock to boil, adding water while skimming the floating substances until the stock becomes clear;
(4) And (4) adding a soup seasoning, water and radish slices into the stock soup obtained in the step (3), boiling, adding beef tallow and minced garlic, and boiling to obtain the Lanzhou beef hand-pulled noodle soup base.
As a preferred embodiment, in the step (1), the weight ratio of the water used for soaking to the total amount of the beef tendon, the beef rib and the beef bone is 3:4, soaking for 3-5 hours;
putting the blocky cattle stick bone into hot water at the temperature of 70-100 ℃,
the time required for cooking is 3-5 hours.
The preparation method of the Lanzhou beef hand-pulled noodle soup base is a preferable embodiment, in the step (2), the weight ratio of each raw material to water in the soup seasoning is 1; the time required for cooking is 5-10 minutes.
In the preparation method of the Lanzhou beef hand-pulled noodle soup base, as a preferred embodiment, in the step (4), the weight ratio of the added water to the stock is 2.
In a third aspect of the application, the Lanzhou hand-pulled beef noodles comprise the Lanzhou hand-pulled beef noodles soup base, the hand-pulled noodles and the chili oil seasoning.
The making method of the stretched noodles comprises the following steps: 50-60 jin of water, 1-2 jin of salt, 1-1.5 jin of alkali and 1-2 jin of eggs are used for 100 jin of dough.
Dough kneading time: curing the kneaded dough for 10-15 minutes, covering the dough with a preservative film during curing, and standing and curing for 15-45 minutes at normal temperature (20-25 ℃).
According to the shape, the Chinese chive can be divided into big width (33 mm), wide surface (12 mm), capillary (0.25 mm), thin surface (1 mm), two thin surface (3.5 mm), three thin surface (2.2 mm), chinese chive leaf (6 mm), buckwheat ridge (1.5 mm trilateral) and the like.
As a preferred embodiment, the chili oil seasoning is prepared from the following raw materials in parts by weight: 10-100 parts of rapeseed oil, 1-10 parts of pepper, 1-10 parts of chili powder, 1-10 parts of diced cinnamon, 1-10 parts of green Chinese onion, 1-10 parts of radish strips, 1-10 parts of garlic, 1-10 parts of ginger slices and 1-10 parts of white sesame seeds.
The preparation method of the chili oil comprises the following steps: adding oleum Rapae into a pan, heating, adding herba Alii Fistulosi, rhizoma Zingiberis recens, bulbus Allii, fructus Zanthoxyli, ramulus Cinnamomi, and radix Raphani strip at oil temperature of 230 deg.C, parching, taking out, adding chili powder, stirring, and adding semen Sesami Indici when oil temperature is reduced to below 100 deg.C.
The invention has the beneficial effects that: the Lanzhou beef hand-pulled noodle soup base has the effects of increasing aroma and freshness, and hand-pulled noodles made of the Lanzhou beef hand-pulled noodle soup base are authentic in taste, green in food materials and healthy, and convenient for unification and popularization of hand-pulled beef noodles.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely a few embodiments of the invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
Example 1
The Lanzhou beef hand-pulled noodle soup base comprises the following raw materials in parts by weight: 140 parts of stock soup, 10 parts of boiled meat seasoning and 0.8 part of mixed soup seasoning;
the stock is prepared from the following raw materials in parts by weight: 10 parts of beef tendon, 20 parts of beef rib, 5 parts of beef stick bone, 7 parts of hen meat, 5 parts of beef waist oil and 2 parts of meat cooking seasoning;
the meat boiling seasoning is composed of the following raw materials in parts by weight: 1 part of cassia bark, 2 parts of pepper, 8 parts of clove, 5 parts of cassia seed, 3 parts of amomum tsao-ko, 1 part of black pepper, 8 parts of rhizoma kaempferiae and 6 parts of ginger.
The soup blending seasoning comprises the following raw materials in parts by weight: 3 parts of amomum tsao-ko, 8 parts of nutmeg, 1 part of amomum tsao-ko, 1 part of cassia seed, 3 parts of aniseed, 1 part of rhizoma kaempferiae, 10 parts of fennel, 8 parts of dried small shrimp, 2 parts of white pepper, 1 part of diced cinnamon, 1 part of Bibo, 5 parts of rock candy, 1 part of ginger, 2 parts of pepper and 3 parts of clove;
the preparation method of the Lanzhou beef hand-pulled noodle soup base in the embodiment 1 comprises the following steps:
(1) Preparing stock solution: respectively cutting the bovine posterior tendon, the bovine rib and the bovine clavus into pieces, cleaning the pieces by using water, and soaking the pieces for 3 hours by using water, wherein the weight ratio of the water used for soaking to the total weight of the bovine posterior tendon, the bovine rib and the bovine clavus is 3:4, reserving soaking water for later use;
boiling the blocky beef stick bones in hot water at the temperature of 70 ℃, skimming blood foam, sequentially adding beef tendon, beef rib, hen meat and beef waist oil when the water is boiled, skimming the blood foam, adding the meat-boiling seasoning, boiling for 5 hours, fishing out the beef tendon, beef rib, hen meat and beef stick bones, skimming the floating oil to obtain stock solution;
(2) Preparing a soup-mixing seasoning:
boiling the raw materials contained in the mixed soup seasoning in water for 5 minutes, wherein the weight ratio of the raw materials contained in the mixed soup seasoning to the water is 1;
(3) Adding the soaking water obtained in the step (1) into the stock, heating the stock to boil, adding water while skimming the floating substances until the stock becomes clear;
(4) Adding a soup seasoning, water and radish slices into the stock soup obtained in the step (3), boiling, adding beef tallow and minced garlic, and boiling to obtain the Lanzhou beef hand-pulled noodle soup base; the weight ratio of the added water to the stock is 2.
Example 2
The Lanzhou beef hand-pulled noodle soup base comprises the following raw materials in parts by weight: 180 parts of stock soup, 8 parts of boiled meat seasoning and 1.2 parts of mixed soup seasoning;
the stock is prepared from the following raw materials in parts by weight: 30 parts of beef tendon, 5 parts of beef rib, 8 parts of beef stick bone, 6 parts of hen meat, 10 parts of beef waist oil and 8 parts of meat cooking seasoning;
the meat boiling seasoning is composed of the following raw materials in parts by weight: 3 parts of cassia bark, 2 parts of pepper, 10 parts of clove, 5 parts of cassia seed, 1 part of nutmeg, 3 parts of black pepper, 4 parts of rhizoma kaempferiae and 7 parts of ginger.
The seasoning for soup blending comprises the following raw materials in parts by weight: 2 parts of tsaoko amomum fruit, 3 parts of nutmeg, 10 parts of nutmeg, 5 parts of cassia seed, 1 part of anise, 2 parts of rhizoma kaempferiae, 3 parts of fennel, 1 part of dried small shrimp, 1 part of white pepper, 3 parts of diced cinnamomum cassia, 1 part of Bibo, 2 parts of rock candy, 2 parts of ginger, 1 part of pepper and 3 parts of clove;
the preparation method of the Lanzhou beef hand-pulled noodle soup base in the embodiment 2 comprises the following steps:
(1) Preparing stock: respectively cutting the bovine posterior tendon, the bovine costal tendon and the bovine clavus into pieces, cleaning the pieces by using water, and soaking the pieces for 5 hours by using water, wherein the weight ratio of the water used for soaking to the total weight of the bovine posterior tendon, the bovine costal tendon and the bovine clavus is 3:4, reserving soaking water for later use;
boiling the blocky beef bone in hot water at the temperature of 100 ℃, removing blood foam, sequentially adding beef tendon, beef rib, hen meat and beef loin nest oil when the water is boiled, removing the blood foam, adding the meat boiling seasoning, boiling for 3 hours, taking out the beef tendon, beef rib, hen meat and beef bone, and removing the floating oil to obtain stock solution;
(2) Preparing a soup-mixing seasoning:
boiling the raw materials contained in the mixed soup seasoning in water for 8 minutes, wherein the weight ratio of the raw materials to the water in the mixed soup seasoning is 1;
(3) Adding the soaking water obtained in the step (1) into the stock, heating the stock to boil, adding water while skimming the floating substances until the stock becomes clear;
(4) Adding a soup seasoning, water and radish slices into the stock soup obtained in the step (3) and boiling, and adding beef tallow and minced garlic and boiling to obtain the Lanzhou beef hand-pulled noodle soup base; the weight ratio of the added water to the raw soup is 2.
Example 3
Example 3 provides a lan zhou beef mashed noodles comprising the lan zhou beef hand-pulled noodles soup base, hand-pulled noodles and chili oil seasoning described in example 1.
The chili oil seasoning is prepared from the following raw materials in parts by weight: 50 parts of rapeseed oil, 2 parts of pepper, 3 parts of chili powder, 5 parts of diced cinnamon, 1 part of green Chinese onion, 3 parts of radish strips, 2 parts of garlic, 2 parts of ginger slices and 1 part of white sesame.
The preparation method of the chili oil seasoning comprises the following steps: the preparation method of the chili oil comprises the following steps: adding oleum Rapae into a pan, heating, adding herba Alii Fistulosi, rhizoma Zingiberis recens, bulbus Allii, fructus Zanthoxyli, ramulus Cinnamomi, and radix Raphani strip at oil temperature of 230 deg.C, parching, taking out, adding chili powder, stirring, and adding semen Sesami Indici when oil temperature is reduced to below 100 deg.C.
The preparation method of the stretched noodles comprises the following steps: kneading 100 jin of flour, 60 jin of water, 2 jin of salt, 1 jin of alkali and 1 jin of egg to make dough.
Adding stretched noodles into Lanzhou beef stretched noodle soup base, boiling, taking out stretched noodles and soup when stretched noodles are cooked thoroughly, and adding chili oil seasoning.
Example 4
Example 4 provides a lan zhou beef mashed noodles comprising the lan zhou beef hand-pulled noodles soup base, hand-pulled noodles and chili oil seasoning described in example 2.
The chili oil seasoning is prepared from the following raw materials in parts by weight: 100 parts of rapeseed oil, 8 parts of pepper, 2 parts of chili powder, 1 part of diced cinnamon, 3 parts of green Chinese onion, 5 parts of radish strips, 2 parts of garlic, 5 parts of ginger slices and 1 part of white sesame.
The preparation method of the chili oil seasoning comprises the following steps: the preparation method of the chili oil comprises the following steps: adding oleum Rapae into a pan, heating, adding herba Alii Fistulosi, rhizoma Zingiberis recens, bulbus Allii, fructus Zanthoxyli, ramulus Cinnamomi, and radix Raphani strip at oil temperature of 230 deg.C, parching, taking out, adding chili powder, stirring, and adding semen Sesami Indici when oil temperature is reduced to below 100 deg.C.
The preparation method of the stretched noodles comprises the following steps: kneading 100 jin of flour, 60 jin of water, 2 jin of salt, 1 jin of alkali and 1 jin of egg to make dough.
Adding stretched noodles into Lanzhou beef stretched noodle soup base, boiling, taking out stretched noodles and soup when stretched noodles are cooked thoroughly, and adding chili oil seasoning.
The above description is only a preferred embodiment of the present application and is not intended to limit the present application, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, improvement and the like made within the spirit and principle of the present application shall be included in the protection scope of the present application.
Claims (10)
1. The Lanzhou beef hand-pulled noodle soup base is characterized by comprising the following raw materials in parts by weight: 140-180 parts of stock soup, 1-10 parts of meat boiling seasoning and 0.8-1.2 parts of seasoning for adding soup.
2. The Lanzhou beef hand-pulled noodle soup base according to claim 1, wherein the stock is prepared from the following raw materials in parts by weight: 1-30 parts of beef tendon, 1-20 parts of beef rib, 1-10 parts of beef stick bone, 5-10 parts of hen meat, 5-10 parts of beef loin nest oil and 1-10 parts of boiled meat seasoning.
3. The Lanzhou beef hand-pulled noodles soup base of claim 1, wherein the boiled meat seasoning is prepared from the following raw materials in parts by weight: 1-10 parts of cassia bark, 1-10 parts of pepper, 1-10 parts of clove, 1-10 parts of cassia seed, 1-10 parts of nutmeg, 1-10 parts of black pepper, 1-10 parts of rhizoma kaempferiae and 1-10 parts of ginger.
4. The Lanzhou beef hand-pulled noodle soup base according to claim 1, wherein the blended soup seasoning is composed of the following raw materials in parts by weight: 1-10 parts of amomum tsao-ko, 1-10 parts of nutmeg, 1-10 parts of amomum tsao-ko, 1-10 parts of cassia seed, 1-10 parts of aniseed, 1-10 parts of rhizoma kaempferiae, 1-10 parts of fennel, 1-10 parts of dried small shrimp, 1-10 parts of white pepper, 1-10 parts of diced cinnamon, 1-10 parts of piper bibo, 1-10 parts of rock candy, 1-10 parts of ginger, 1-10 parts of pepper and 1-10 parts of clove.
5. A method of making Lanzhou beef hand-pulled noodles soup base of any one of claims 1 to 4, characterized by comprising the steps of:
(1) Preparing stock solution: respectively cutting tendon, rib and bone of cattle into pieces, cleaning with water, soaking with water, and keeping the soaking water;
boiling the blocky beef stick bones in hot water, removing blood foam, sequentially adding the beef tendon, the beef rib, the hen meat and the beef waist oil when the water is boiled, removing the blood foam, adding the boiled meat seasoning, fishing out the beef tendon, the beef rib, the hen meat and the beef stick bones after boiling, and removing floating oil to obtain stock;
(2) Preparing a soup-mixing seasoning:
boiling the raw materials in water, filtering to remove residue to obtain flavoring;
(3) Adding the soaking water obtained in the step (1) into the stock, heating the stock to boil, adding water while skimming the floating substances until the stock becomes clear;
(4) And (4) adding a soup seasoning, water and radish slices into the stock soup obtained in the step (3), boiling, adding beef tallow and minced garlic, and boiling to obtain the Lanzhou beef hand-pulled noodle soup base.
6. The preparation method of Lanzhou beef hand-pulled noodle soup base according to claim 5, wherein in the step (1), the weight ratio of the water used for soaking to the total amount of the beef tendon, the beef rib and the beef clavus is 3:4, soaking for 3-5 hours;
putting the blocky ox stick bone into hot water at the temperature of 70-100 ℃,
the time required for cooking is 3-5 hours.
7. The preparation method of Lanzhou beef hand-pulled noodle soup base according to claim 5, wherein in the step (2), the weight ratio of each raw material to water in the mixed soup seasoning is 1 to 8-12; the time required for cooking is 5-10 minutes.
8. The preparation method of Lanzhou beef broiled noodle soup base according to claim 5, characterized in that in the step (4), the ratio of the amount of the added water to the weight of the stock is 2.
9. Lanzhou hand-pulled beef noodles comprising the Lanzhou hand-pulled beef noodle soup base, the hand-pulled noodles, and the chili oil seasoning according to any one of claims 1 to 8.
10. The Lanzhou hand-pulled noodles with beef of claim 9, wherein the chili oil seasoning is prepared from the following raw materials in parts by weight: 10-100 parts of rapeseed oil, 1-10 parts of pepper, 1-10 parts of chili powder, 1-10 parts of diced cinnamon, 1-10 parts of green Chinese onion, 1-10 parts of radish strips, 1-10 parts of garlic, 1-10 parts of ginger slices and 1-10 parts of white sesame seeds.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095535A (en) * | 2006-06-28 | 2008-01-02 | 甘肃宝迪投资有限责任公司 | Compressed type composite beef flour soup and method for making the same |
| CN103478789A (en) * | 2013-08-21 | 2014-01-01 | 中国农业科学院农产品加工研究所 | Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095535A (en) * | 2006-06-28 | 2008-01-02 | 甘肃宝迪投资有限责任公司 | Compressed type composite beef flour soup and method for making the same |
| CN103478789A (en) * | 2013-08-21 | 2014-01-01 | 中国农业科学院农产品加工研究所 | Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base |
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