JP2006197814A - Method for producing stone-roasted chinese noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing stone-roasted Chinese noodles comprising keeping Chinese noodles in a very hot condition over a long period of time before starting meal to time after finishing meal without getting cold. <P>SOLUTION: The method for producing stone-roasted Chinese noodles comprises the following processes: a handy-pan preparing process of putting black pepper, flavor oil, noodle soup and chopped garlic in a handy pan, and charging the handy pan with heated soup; a noodle and vegetable cooking process of boiling noodles, vegetables mixed with pork rib, and bean sprouts, spreading the bean sprouts over a heated stone pan, placing noodles on the bean sprouts, and putting the vegetables and the pork rib on the noodles; and a serving process of pouring the soup in the handy pan into the stone pan when setting the handy pan prepared in the handy-pan preparing process and the stone pan prepared in the noodle and vegetable cooking process. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a stone-baked ramen that can be kept in a hot state without being cooled for a long time from the time of eating ramen until the end of the meal.

  During cold periods such as winter, hot foods that warm your body are very popular. For example, hot pot dishes are served with the pots set on fire, and stone-grilled bibimbap is served by heating the stone pots, so that the contents can be kept forever.

As described in Patent Document 1, after putting the dairy family cooking oil and spices in a stone pan heated in a gas range or the like, stir-fry, add rice, sprinkle with curry powder, Japanese-style broth, sugar, etc. An invention of a method for cooking a stone-baked curry characterized in that it is then baked by curry roux is also disclosed.
JP 2002-345442 A

  However, in the case of ramen, a bowl of porcelain or porcelain is often used as tableware, and immediately after being served, even if it is hot, the noodles and soup will cool over time.

  Accordingly, an object of the present invention is to provide a method for producing a stone-baked ramen that can be kept in a hot state without being cooled for a long time from before eating the ramen until the end of the meal. .

  In order to solve the above-mentioned problems, the present invention adds a black pepper, flavor oil, noodle sauce and chopped garlic to a hand pan, and a hand pan making step 2 for putting the heated soup into the hand pan; Boiled vegetables and sprouts with added meat, spread the sprouts in a heated stone pan, put the noodles on the sprouts, and place the vegetables and pork belly on the noodles and vegetable cooking step 3 , And a providing step 4 in which the soup of the hand pan is poured into the stone pan when the hand pan and noodles in the hand pan making step 2 and the stone pan in the vegetable cooking step 3 are served. The configuration of method 1 was adopted.

  Since this invention is the above structure, the following effects are acquired. First, by applying hot soup to a heated stone pan, the soup does not cool easily and the heat-retaining effect is maintained, so that hot ramen can be provided to customers for a long time.

  Secondly, boiled soup just before the customer eats is added to the stone pan, so at that time the rich and flavorful soup is added to the flavor of the vegetables, and the customer's appetite with the appearance, sound or aroma Drive.

  Thirdly, since the bean sprouts are placed in the stone pan before the noodles, the noodles can be kept in contact with the heated stone pan and can be prevented from being burned or stuck, which can impair the taste and ease of eating ramen. Absent.

  The present invention has realized the purpose of keeping ramen hot for a long time without being cooled by adding noodles and vegetables into a heated stone pan and adding boiled soup just before eating.

  Below, based on an accompanying drawing, the manufacturing method of the stone-baked ramen which is this invention is demonstrated in detail. FIG. 1 is a flowchart of the entire process of the method for producing stone-baked ramen according to the present invention.

  Ishiyaki ramen noodle manufacturing method 1 includes (1) adding a black pepper, flavored oil, noodle sauce and chopped garlic to a hand pan, and adding a heated soup to the hand pan, and (2) boiling the noodle. Boiled vegetables and sprouts with pork belly meat, spread the sprouts in a heated stone pan, put the noodles on the sprouts, and place the vegetables and pork belly on the noodles and a vegetable cooking step 3 and (3) a providing step 4 in which the soup in the hand pan is poured into the stone pan when the hand pan in the hand pan making step 2 and the stone pan in the vegetable cooking step 3 are served. .

  The manufacturing method 1 of a stone-baked ramen consists of a hand-pan making process 2, a noodle and vegetable cooking process 3, and a providing process 4.

  Hand pan making process 2 is a process of adding black pepper, flavor oil, noodle sauce and chopped garlic to a hand pan, and adding heated soup. Black pepper sprinkle 2a, flavor oil addition 2b, noodle sauce addition 2c, chopped garlic It consists of the process of addition 2d and soup addition 2e. In addition, the hand pan preparation process 2 is demonstrated in detail in FIG.

  Noodle and vegetable cooking step 3 is a step of boiling vegetables and bean sprouts with boiled noodles and boiled vegetables and bean sprouts, laying bean sprouts in a heated stone pan, putting noodles on bean sprouts, and placing vegetables on the noodles It consists of the steps of noodle bowl 3a, vegetable preparation 3b, pork belly preparation 3c, bean sprouts preparation 3d, vegetable boil 3e, bean sprout boil 3f, stone pan heating 3g, bean sprout filling 3h, noodle holder 3i and vegetable mounting 3j. The noodle and vegetable cooking step 3 will be described in detail with reference to FIG.

  The providing step 4 is a step of adding the soup of the hand pan to the stone pan when serving the hand pan and the noodle and vegetable cooking step 3 of the hand pan creating step 2, and providing the soup from the serving 4a and the soup infusion 4b. Become. The providing step 4 will be described in detail with reference to FIG.

  FIG. 2 is a flowchart of a hand pan creation process of the method for producing stone-baked ramen according to the present invention. The hand pan preparation process 2 includes black pepper sprinkling 2a, flavor oil addition 2b, noodle sauce addition 2c, chopped garlic addition 2d, and soup addition 2e.

  The black pepper sprinkle 2a sprinkles the black pepper on the hand pan about 5 times. Incidentally, black pepper (black pepper) is a spice obtained by drying the ripened pepper fruit with the skin attached. It has the effect of warming the body because it is black and fragrant and has a strong pungent taste.

  In the flavor oil addition 2b, about 40 cc of flavor oil is added to the hand pan. In addition, flavor oil is oil added in order to adjust the fragrance and taste of soup, and is created by adding various materials. The ingredients of the flavor oil can be changed according to what kind of soup is made.

  In the noodle sauce addition 2c, about 40 cc of noodle sauce is added to the hand pan. The noodle sauce is a ramen soy sauce, and there are various kinds of ingredients, and the ingredients differ depending on the store. Adjust and use properly depending on the type of ramen.

  In the chopped garlic addition 2d, about 2.5 cc of chopped garlic is added to the hand pan. In addition, garlic is used to eliminate odor and add flavor, but the scent can be drawn more by chopping.

  In the soup addition 2e, after all the ingredients are put into the hand pan, the soup heated to about 98 ° C. is put into the hand pan. The hand pan is served in front of the customer in a state where the soup is boiled, and the soup is hung on noodles and vegetables just before the customer eats.

  FIG. 3 is a flowchart of the noodle and vegetable cooking process of the method for producing stone-baked ramen according to the present invention. The noodle and vegetable cooking process 3 consists of noodle bowl 3a, vegetable preparation 3b, pork belly preparation 3c, bean sprouts preparation 3d, vegetable boil 3e, bean sprout boil 3f, stone pan heating 3g, bean sprouts 3h, noodle holder 3i and vegetable rest 3j It consists of the process.

  In the noodle bowl 3a, put the noodles in the noodle machine while loosening the noodles and boil the noodles while measuring with a timer for about 1 minute 30 seconds. There are various types of noodles, and any type of noodles may be used, but the boiling time differs slightly depending on the type of noodles. The noodle machine is a machine for boiling noodles, but any machine or method may be used as long as it can boil the noodles.

  The vegetable preparation 3b takes a certain amount of vegetables (for a portion) and puts it into a debo that is a net-like cocoon. In addition, although a kind changes with seasons, vegetables, such as Chinese cabbage, leek, onion, or carrot, cut into an appropriate size are mixed and used.

  The pork belly preparation 3c prepares about 5 pork belly meats, peels them one by one and mixes them with vegetables. In addition, the rose meat is the meat around the ribs, and red and fat are three layers alternately. In addition, pork belly is soft, rich in fat, rich and delicious.

  In the bean sprouts preparation 3d, as in the case of vegetables, a certain amount of bean sprouts (for a portion) is taken and placed in a debo that is a net-like cocoon. Sprouts are rich in vitamin C, protein, calcium, potassium, iron and the like, and also contain amylase, a digestive enzyme, so that they have the effect of adjusting gastrointestinal function and promoting appetite. In addition, since it contains a lot of dietary fiber, it also has the effect of eliminating constipation.

  The vegetable boil 3e is boiled for about 15 seconds while mixing the whole with chopsticks. Use a machine such as a boil and boil the vegetables on the machine. Mix pork belly with vegetables and boil them together.

  The bean sprouts 3f are boiled for about 15 seconds while mixing the whole bean sprouts with chopsticks, just like vegetables. Use a machine such as a boil and boil the bean sprouts even if it is hung on the machine. When both vegetables and bean sprouts are boiled, they are lifted from the machine with a boil, but do not drain the water.

  The stone pan heating 3g heats the stone pan before noodles and vegetables are boiled. Stone pots are made of long water stones that do not absorb water and are resistant to heat. Stone pots take time to absorb heat, but it takes time to release heat, so if heat is absorbed, heat can be sustained for a long time.

  For bean sprouts 3h, add sprouts to a heated stone pan. Since the stone pan is very hot, there is a risk of burns if you touch it directly, so spread it over the bottom of the bottom of Devo.

  The noodle holder 3i places the noodles on the bean sprouts. The stone pan is heated, and if the noodles touch the stone pan, it may burn, so bean sprouts should be placed first to prevent it from sticking to the stone pan.

  The vegetable placing 3j places vegetables on the noodles. It is preferable to put vegetables neatly using chopsticks or the like because dropping the vegetables directly from the debo will deteriorate the appearance. Once you put the vegetables in the stone pan, you will be transported to the customer along with the hand pan.

  FIG. 4 is a flowchart of the providing process of the method for producing stone-baked ramen according to the present invention. The providing process 4 includes a process of serving 4a and soup injection 4b.

  As for the serving 4a, the clerk carries the stone pan containing the noodles and vegetables and the hand pan containing the soup with chopsticks and dishes as necessary to the customer. It should be noted that both the stone pan and the hand pan are very hot.

  The soup infusion 4b pours the soup from the hand pan into the stone pan before the customer eats. The work of putting the soup may be performed by a store clerk or may be left to the customer, but it is preferable that the store clerk perform soup because the soup is hot and may jump.

  As described above, the method 1 for producing the stone-baked ramen according to the present invention is such that by applying the heated soup to a heated stone pan, the soup does not easily cool and the heat retaining effect is sustained. Ramen can be provided to customers.

  Also, since the boiled soup is added to the stone pan just before the customer eats, the flavor of vegetables is added to the rich and flavorful soup at that time, and the customer's appetite is stimulated along with the appearance, sound or aroma.

  Furthermore, since the bean paste is spread on the stone pan before the noodles, the noodles can be prevented from coming into contact with the heated stone pan and scorching or sticking, and the taste and ease of eating ramen will not be impaired.

It is a flowchart of the whole process of the manufacturing method of the stone-baked ramen which is this invention. It is a flowchart of the hand pan preparation process of the manufacturing method of the stone-baked ramen which is this invention. It is a flowchart of the noodle and vegetable cooking process of the manufacturing method of the stone-baked ramen which is this invention. It is a flowchart of the provision process of the manufacturing method of the stone-baked ramen which is this invention.

Explanation of symbols

1 Ishiyaki Ramen Manufacturing Method 2 Hand Pot Making Process 2a Black Pepper Sprinkle 2b Flavor Oil Addition 2c Noodle Sauce Addition 2d Minced Garlic Addition 2e Soup Addition 3 Noodle and Vegetable Cooking Process 3a Noodle Bowl 3b Vegetable Preparation 3c Pork Loaf Preparation 3d Sprout Preparation 3e Vegetable boil 3f Sprouts boil 3g Stone pan heating 3h Sprout spread 3i Noodle container 3j Vegetables 4 Provision process 4a Dishes 4b Soup infusion

Claims (1)

Black pepper, flavor oil, noodle sauce and chopped garlic are added to the hand pan, and the hand pan making process in which the heated soup is put into the hand pan, and the vegetable and bean sprout boiled with pork belly while boiling the noodles and heated stone pan Noodles and vegetable cooking step, laying the bean sprouts on the bean sprouts, placing the vegetables and pork belly on the noodles, and the hand pans and noodles and vegetable cooking steps of the hand pan preparation step A method for producing a stone-baked ramen, comprising the step of providing a soup made by hand pouring soup into a stone pan when serving.

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