30results about How to "Thick soup" patented technology

The invention provides instant Fotiaoqiang with thick soup and tasty stewing soup bases. The instant Fotiaoqiang comprises, by weight, 150-200 parts of soup-stock and 50-100 parts of the stewing soup bases. The soup-stock comprises, by weight, 5.5-7.5 parts of pigskin, 3-4 parts of pork bones, 5-6 parts of lean meat, 4-5 parts of chicken skeletons, 200-300 parts of water, 0.02-0.04 part of edible salt, 0.08-0.1 part of crystal sugar, 0.1-0.2 part of chicken powder and 2-3 parts of yellow rice wine; the stewing soup bases comprise ball sea cucumber, tendons, dried scallops, shark fin, duck gizzards, pig stomachs, flower mushroom, pleurotus eryngii, abalone, pork ribs, quail eggs, duck meat and chicken. The invention further provides a method for producing the instant Fotiaoqiang. The instant Fotiaoqiang and the method have the advantages that the soup-stock and the stewing soup bases are respectively processed and then are mixed with one another, cans are filled with the soup-stock and the stewing soup bases, the soup-stock and the stewing soup bases are cooked after the cans are sealed, accordingly, the soup-stock is thick, the stewing soup bases are sufficiently tasty, and the instant Fotiaoqiang can be eaten immediately after the cans are opened.

A health soup material is prepared from the following main components in parts by weight: teal meat, cordyceps flower, pericarpium citri reticulatae, radix polygonati officinalis, codonopsis pilosula, astragalus membranaceus, lycium barbarum, angelica sinensis and red dates. A preparation method of the health soup material comprises the following steps: cooking the teal, the cordyceps flower, the pericarpium citri reticulatae, the radix polygonati officinalis, the codonopsis pilosula, the astragalus membranaceus, the lycium barbarum, the angelica sinensis and the red dates, slicing the teal meat, and performing vacuum packaging; cooking teal meat soup and teal bones at high pressure, concentrating into powder, sieving and packaging. The health soup material is fresh and delicious in meat and, mellow and thick in soup, maintains the nutrition and the taste of the fresh teal meat, is rich in nutrition, and has the effects of invigorating spleen-stomach and replenishing Qi, strengthening the spleen and promoting appetite, nourishing Yin and moistening dryness, enriching the blood and beautifying the skin; the health soup material is convenient to eat, can be stored for a long time, and is convenient to transport.

The invention discloses a base material for spicy chafing dish. A processing method of the base material comprises the following steps of a, cooking stockpot; b, stir-frying the base material; c, refining red oil of the spicy chafing dish; and d, performing assembled packing. The made base material for spicy chafing dish maintains the taste of conventional spicy chafing dish, the boiled chafing dish soup base is good in taste, the cooking liquor is mellow, spicy, fragrant and delicious, and the base material is convenient to use, free from addition and high in security coefficient.

The invention relates to convenient mutton soup and a preparation method thereof. The preparation method comprises the following steps of dividing mutton into pieces with different sizes after a white goat is killed; cleaning the mutton and goat bones; blanching and removing blood foam; then laying the goat bones in the bottom of a pot, and adding the mutton, purified yellow river water, edible salt, onions, myrcia, anise, pericarpium citri reticulatae and fructus amomi; stewing slowly for 40-60 minutes with soft fire by date wood after boiling with big fire; cooling the temperature of the mutton by cool water, and then putting into icy water to ice for 40 minutes; fishing out, and draining water; smoking the mutton by white sugar and tea leaves until the surface of the mutton is gold yellow; slicing, carrying out vacuum packaging, and sterilizing; cooking the mutton soup and goat bones at high voltage for 40 minutes, shrinking to be powdery, sieving for 100 meshes, packaging, and sterilizing; selecting high-quality pepper powder to prepare into pepper oil bags; packaging salt, aginomoto, dried caraway and cumin powder respectively so as to form auxiliary material bags; and packaging the mutton bags, the shrunk soup bags, the auxiliary material bags and the pepper oil bags, thereby preparing a mutton soup. The mutton soup provided by the invention is prepared by adjusting elaborately, is fresh in mutton quality, is mellow, and is rich in nutrition.

A preparing method for mutton soup of crones comprises the following steps: a, selecting crones; b, performing fresh mutton processing; c, determining the mixing ratio for boiling mutton soup; d, boiling mutton soup. The preparing method has the advantages that a healthy crone is selected, and no additive is added in the processing process, so that the original taste and nutritional value of the mutton soup are ensured. The boiled mutton soup has alkalescence, is fresh at the noon and thick and pure at the afternoon, is rich in nutrition, and has mutton cooked thoroughly, and being fat but not greasy and free of muttony flavor.

The invention discloses a making method of ready-to-eat soup with pepper. Based on the formula of conventional soup with pepper, flour is used as a raw material, kelp, laver and a composite stabilizerare added, and the ready-to-eat soup with pepper is processed and made. The influence of the addition quantity of three kinds of stabilizing agents including xanthan gum, carrageenin and konjaku flour on the brewing stability of the soup with pepper is researched, based on single-factor experiment, the optimal compounding ratio of the stabilizing agents is researched through three-factor three-level orthogonal experiment, and the optimal technological condition is determined; and the soup with pepper, which is made under the optimal technological condition, is uniform in soup color, viscous in soup liquor and good in stability and mouth feel.

The invention provides a nutrient and delicious fish head soup dish and preparation thereof , said dish consists of silver carp, coriander, fresh ginger, onion section , salt, gourmet powder, pepper powder, lard, cooking wine, salad oil, sesame oil as main and auxiliary materials, said preparation method is as follows: said fish head after initial processing and cleaning, to be sliced in a row shape; putting cooking pot over the fire and to put salad oil, fried ginger , onion section and said fish head in the pot, slightly being fried said materials; already fried said fish head to be put into earthenware pot, adding boiling water, ginger piece , cooking wine, lard, salad oil to be heated till boiling in high temperature, after stewed for 2 hours in mild temperature over the fire, adding salt, gourmet powder and spice; again to be boiling in high temperature over the fire, adding coriander, spreading pepper powder, sesame, thus to get said fish head soup.

The invention discloses white lotus and snow pear lung-moistening soup which is prepared by using as Liye white lotus, dry Tremella, snow pear, Momordica grosvenori, Fructus lycii, lily, almond, raisin, crystal sugar and honey raw materials and mixing the raw materials with water. The soup is prepared by selecting first-class raw materials and refining through scientific methods and modern processes according to principles of homology of medicine and food and dietetic supplementation, and the soup is fragrant and sweet in taste and thick and has efficacy of clearing and moistening lung and nourishing stomach and beautifying appearance.

The invention discloses a sea cucumber sauce and a preparation method thereof. The sea cucumber sauce is prepared by the following steps: taking the following ingredients as raw materials according to parts by weights: 170-180 parts of native chickens, 120-130 parts of pettitoes, 80-100 parts of chicken feet, 60-70 parts of pigskin, 5-15 parts of mushroom, 5-15 parts of ginger, 5-10 parts of yellow fungus and 3-7 parts of Japanese scallop, decocting the raw materials, and concentrating cooking liquor. The sea cucumber sauce is viscous, good in appearance, and rich in collagen and nutrients, and does not contain any preservatives. The preparation method is simple and has remarkable economic and social benefits.

The invention belongs to the technical field of tea leaf processing, and particularly relates to a production method of a black fu-brick tea with shallow fermentation. The production method comprises the main technological steps: (1) preparing materials; (2) spraying water to Daye teas; (3) killing infectious microbes; (4) performing pile fermentation; and (5) performing briquetting. The production method disclosed by the invention belongs to shallow fermentation, the technological steps are simple and are easy to operate, the method is safe and environment-friendly, and the primary taste and the delicate fragrance of the tea leaf can be maintained; the produced black fu-brick tea stably generates flowers, and is exuberant in golden flowers, plump in granules, and good in quality of tea leaves; the black fu-brick tea has flowery delicate fragrance in smell, and the fragrance is mellow; when the black fu-brick tea is brewed with boiling water, the color of tea liquor is orange, the flavor is mellow, and the tea liquor is red but not turbid; the black fu-brick tea is delicate but not pungent in fragrance, is mellow but not bitter in taste, is good in mouth feel, and is resistant to brew. The black fu-brick tea has the effective effects of pharmacological health care and pathological prevention on human bodies, and has the efficacies of reducing fat compounds, blood fat, blood pressure, blood sugar, cholesterol and the like of the human bodies.

The invention discloses bream feed capable of improving disease resistance. The bream feed is prepared from components as follows: corn flour, soybean dregs, black bean powder, wheat middling, a nutrient enhancer, an attractant, a disease resistant agent and table salt, wherein the disease resistant agent is prepared from raw materials in parts by weight as follows: 3-5 parts of radix sophorae flavescentis, 1-3 parts of eupatorium adenophorum, 1-3 parts of green tea, 5-10 parts of fermented bread, 10-20 parts of wort, 1-3 parts of aquilegia viridiflora, 1-3 parts of lyonia leaves, 1-3 parts ofherba corydalis, 1-3 parts of gnaphalium affine, 10-15 parts of distillers' grains, 10-20 parts of milk, 10-20 parts of butter, 2-5 parts of chicken paste, a microbial agent and an enzymatic preparation; the microbial agent is prepared from raw materials as follows: Raman lactobacillus, gram-positive vacilli, bacillus mucilaginosus, actinomycetes and saccharomycetes; the enzymatic preparation comprises bromelin and amyloglucosidase. The bream feed has the benefits of improving disease resistance of bream, increasing the survival rate, promoting bream weight increase and improving the bream quality.

The invention relates to an instant nutritive food. The instant nutritive food consists of the following components in parts by weight: 2-5 parts of konjac powder, 0-15 parts of coconut powder, 15-20parts of coarse cereal powder, 10-15 parts of edible mushroom powder, 15-20 parts of vegetable powder, 40-45 parts of dried fruits and 0.7-1.6 parts of seasoning. The invention further relates to a preparation method of the instant nutritive food. The preparation method comprises the following steps of preparing the coarse cereal powder: crushing coarse cereals, and performing screening with a 50-mesh sieve; preparing the edible mushroom powder: cleaning edible mushrooms, blanching the cleaned edible mushrooms with boiling water, performing dehydration, performing crushing, and performing screening with a 50-mesh sieve; preparing the vegetable powder: cleaning the vegetables, peeling the cleaned vegetables, blanching the peeled vegetables with boiling water to obtain cooked vegetables, performing dehydration, performing crushing, and performing screening with a 50-mesh sieve; preparing the dried fruits: thoroughly cleaning fruits, peeling the cleaned fruits, cutting the peeled fruits into fruit blocks, and performing freeze drying under vacuum to obtain the dried fruits of which the water content is 5% or below; adding the konjac powder, the coconut powder and the seasoning to thecoarse cereal powder, the edible mushroom powder and the vegetable powder, performing mixing, performing crushing, performing screening with an 80-mesh sieve, then adding the dried fruits, and performing uniform mixing so as to obtain the instant nutritive food. The obtained instant nutritive food can be eaten after being brewed with boiling water, and is sour and sweet in mouth feel, balanced innutrients and easy to digest.

The invention belongs to the technical field of food processing and specifically relates to a method for preparing cucumber paste. The method comprises the steps of cleaning fresh cucumbers, soaking the cucumbers in saturated L-citrulline aqueous solution, placing the cucumbers in a high voltage pulsed electric field and then inoculating rhizopus oryzae for fermentation, performing high-pressure sterilization and then evenly mixing the cucumbers with dianthus chinensis extract liquid, salt, beta-lactoglobulin and stachydrine hydrochloride and performing centrifugal treatment, and obtaining the cucumber paste. The manufactured cucumbers are emerald green, white and tender, soup is thick and viscous, the cucumbers are crisp, tender and juicy, and the paste has no abnormal odor or bitter taste, is sour and cool in taste and moderate in salinity and can be stored for 6 months at normal temperature.

The invention discloses a processing method of low-pesticide-residue white tea, which is characterized in that it includes the following aspects: (1) before picking, the spraying of pesticides is prohibited 15-20 days before picking white tea leaves, and the spraying of plant preparations is started 10 days before picking; 2) For tea picking, wash the picked fresh leaves with warm water; (3) For atomization cleaning, lay the cleaned tea leaves on a bamboo sieve, use an ultrasonic atomizer to atomize the cleaning solution in the lower part, and ventilate the upper part ; (4) Spray the bacteria solution, spray the mixed bacteria solution with a mass of 2%-3% to the atomized tea young leaves, and place it in a vacuum tank for degradation; (5) Select and fix, and perform the fix treatment; (6) Roasting and fermenting: Roast and ferment the young leaves of green tea to a moisture content of 5%-8%.

The invention relates to frozen clam soup dumplings and a production method of the clam soup dumplings, and belongs to the technical field of food processing. The soup dumplings are produced by wrapping clam-based fillings into wrappers, and then freezing, thus obtaining the frozen clam soup dumplings; special wheat flour, cassava starch and glutamine transaminase and the like are scientifically compounded to form the wrapper; and the filling is prepared from pork skin aspic, fresh lean meat, pork nape, whole clam, ingredients and seasonings. Compared with the conventional method, the frozen clam soup dumplings have thin wrappers, sufficient filling, rich soup, full seafood smell, and no cracking and soup absorption in the wrapper, are elastic and chewy, and taste good.

The invention discloses an oxtail soup packet which is prepared from the following raw materials (by weight): 30-40 parts of oxtail soup, 1-2 parts of polygonatum kingianum, 3-4 parts of matrimony vine, 10-15 parts of matsutake, 15-20 parts of peanut, 30-35 parts of sargassum fusiforme, 10-13 parts of agrocybe cylindracea, 20-25 parts of carrot juice, 6-7 parts of chive, 12-14 parts of rose petals, 6-7 parts of brown sugar, 15-19 parts of brown rice, 5-6 parts of ketchup, 20-30 parts of ox bone soup and proper amounts of plant oil, five spice powder, salt, yeast and water. By aging of rose and brown sugar, rose sugar with brilliant color, rich fragrance and abundant nutrition can be obtained. Five spice powder is heated and stirred to enhance the fragrance. Carrot has pleasant fragrance and color, and chive can enhance fragrance and remove fishy smell. By combining carrot, chive and sargassum fusiforme, dish can be delicious and tasty, taste has faint scent, and the mouthfeel is abundant. The most mellow flavor and nutritive value of raw materials can be guaranteed. Utilization rate of the raw materials is greatly raised. The raw materials are fully utilized, and the soup is heavier and mellower.

The invention provides a ripple perforaled strainer supporting type arc-shaped triangular pot and relates to the technical field of kitchenware. The ripple perforaled strainer supporting type arc-shaped triangular pot comprises a pot body, a left lug handle, a cover button, a pot cover, a right lug handle, a pot bottom and an anti-burnt perforaled strainer and is characterized in that the pot body is a congruent triangular cylinder body, three corners are arc angles, and the left lug handle is arranged on a first edge of a side wall of the pot body; the right lug handle is arranged on an arc angle of the pot body, the pot cover is an upwards convex arc-shaped triangular cover, and the cover button is arranged in the geometric center of the pot cover; the pot bottom is arranged on the bottom of the pot body, and the pot bottom is in a ripple draped shape. The ripple perforaled strainer supporting type arc-shaped triangular pot is high in space utilization rate and little in soup using amount, saving in heating time and energy-saving. The soup can be absorbed quickly, the soup is enabled to the thick and tasty and burnt is prevented.

The invention discloses auxiliary materials for making soup. The auxiliary materials comprise the following components in percentage by weight: 2-3% of dried Chinese wolfberry fruits, 5-20% of dried Chinese yams, 1-2% of lotus seeds, 4-10% of red jujubes, 2-5% of American ginseng, 5-12% of funguses, 3-7% of perilla leaves, 2-5% of fresh ginger and the balance of dried longans. According to the auxiliary materials disclosed by the invention, through reasonable material selection and reasonable collocation, the auxiliary materials for making soup have more reasonable nutrition collocation, and can enable the collocated and cooked soup to have the efficacy of clearing heat, promoting urination and invigorating the spleen. Being matched with the red jujubes, the white funguses and the longans, the auxiliary materials are better in mouth feel and richer in soup taste.

The invention discloses a preparation method of soup-stock radish. The method comprises the following steps: 1) preparing the following materials by weight ratio: chicken, ossa draconis, cow bones, lean meat, dried scallop, small shrimp and flatfish, cutting the materials into blocks, adding clean water, boiling in a pan for 5 hours, filtering, and removing solids, so as to obtain soup-stock; 2) mixing the soup stock with white radish blocks, and boiling in the pan; and 3) adding salt and white granulated sugar and mixing evenly, so as to obtain a finished product. The soup-stock radish prepared by the method is strong in soup, fresh and delicious in radish taste, savory and mellow in soup stock, and sweet and residue-free in mouth, and has abundant nutrients; and the preparation method is simple and convenient to operate.

The invention provides a preparation method of a black garlic fermented teabag. The method comprises steps as follows: fresh tea leaves and acetobacter aceti are mixed, a mixed solution of black garlic concentrated juice, propolis and lemon juice is added after pile fermentation, a mixture is fermented, aged, dried, smashed and subpackaged and then is sterilized under irradiation of <60>Co gamma rays, and the black garlic fermented teabag is obtained. According to the preparation method, the production cost is low, the tea fermentation method is simple to operate, the ageing time is short, and drinking is facilitated; black garlic, propolis, lemon juice and fermented tea are combined and have intercoordination, functional complementation and synergistic effects. The teabag prepared with the method has rich nutrition and dark liquor color, is free of bitterness, tastes mellow and mild, has vicious tea soup and heavy fragrance, and has the efficacy of immunity boosting, fatigue resistance, assistance in digestion, reduction of blood fat, regulation of blood sugar and the like.

The invention discloses blood-nourishing and face-nourising hot pot fish and rice jelly and preparation method thereof. The hot pot fish and rice jelly is prepared from the raw materials including, by weight, 100-120 parts of codfish, 230-250 parts of rice, 30-35 parts of rice wine, 10-12 parts of white granular sugar, 6-7 parts of salt, 13-15 parts of olive oil, 12-13 parts of papain, 30-35 parts of spinach juice, 9-11 parts of white peony roots, 5-6 parts of colla corii asini, 10-12 parts of astragalus membranaceus, 10-12 parts of chia seeds, 12-13 parts of gelatin, 15-18 parts of sophora flower honey, 8-9 parts of periostracum cicada, 30-35 parts of juice of chicory, 8-9 parts of radix rehmanniae preparata and 3-3.5 parts of citric acid. The effective components in the hot pot fish and rice jelly have the effects of nourishing blood, nourishing face, clearing heat and improving immunity.

The invention discloses a processing method of a crab-flavor golden ginseng soup and vegetable powder flavored chicken essence powder. The processing method is characterized in that the leftover of sea crabs is fully utilized, the seafood allergen is removed; by adding the sea crab extract, the flavor of the flavored chicken essence powder is enhanced; the chicken essence powder is combined with vegetable powder, the nutrients are balanced, and the taste is enriched.

The invention discloses a method for preparing semi-fermented clematis tea, which comprises the following steps: 1. Airing and withering: the sorted and cleaned whole clematis herb is aired and withered, and after losing about 5% to 7% of water, it is transferred to Temperature-controlled withering; 2. Temperature-controlled withering: use warm air to heat, and automatically control the temperature and humidity to wither to a water content of 65% to 70%; Shake the greens in the green shaking machine, shake the greens once and then dry them; fourth, shake the greens and dry them for the second time: spread the whole herb of Clematis clematis that has been dried once into the green shaking machine for the second shaking, and shake the greens for the second time After airing; 5. Microwave drying; 6. Gently press and knead: Knead the clematis tea leaves after the second drying with a kneading machine, and dry after kneading; 7. Microwave drying: Knead the clematis tea leaves The tea leaves are dried immediately to make the finished product. The invention makes the green and astringent taste of the golden clematis tea disappear, the fragrance is suitable, the concentration of alcohol is improved, and it has the characteristics of thick soup, mellow taste, suitable fragrance and resistance to brewing.

The invention discloses a potato-flavor tea leaf. The potato-flavor tea leaf is characterized in that a method for preparing the potato-flavor tea leaf includes steps of (1), picking tea leaves; (2),cleaning the tea leaves; (3), deactivating enzymes; (4), withering the tea leaves; (5), drying the tea leaves; (6), spreading and airing the tea leaves; (7), frying the tea leaves. The potato-flavor tea leaf has the advantages that principles include adding an appropriate quantity of starch into the tea leaves when the tea leaves are cleaned, the starch sticks to the tea leaves in cleaning procedures, is attached to the tea leaves, and is fried at the high temperatures to be brown in frying procedures, accordingly, the potato-flavor tea leaf smells potato-flavor taste, and brewed tea soup hasstrong tea aroma, is fresh and delicious and has strong soup colors; potato aroma is permeated in the tea leaves and is blended into tea juice when the potato-flavor tea leaf is soaked, intact tea leaf forms can be kept without redundant impurities, the potato-flavor tea leaf which is a finished tea leaf has potato-flavor mellow taste after being soaked, is fresh, tasty and refreshing and is suitable to be drunk by people in growth periods, and effects of invigorating stomachs, promoting digestion, nourishing yin and tonifying yang can be realized by the potato-flavor tea leaf.

The invention belongs to the field of in-flight meal preparation, and discloses quick-frozen rice noodles with soup suitable for reheating in an oven on a flight. The quick-frozen rice noodles with the soup suitable for reheating in the oven on the flight is composed of dried rice noodles, a side dish and soup at a weight ratio of (3-5) to (1-3) to (3-6); and the quick-frozen rice noodles with thesoup suitable for reheating in the oven on the flight comprises 4-8 parts of vegetable oil, 1-3 parts of animal oil, 1-4 parts of onion, 5-10 parts of tomato sauce, 5-10 parts of fresh tomatoes, 0.5-2 parts of chicken essence, 0.5-2 parts of edible salt, 4-8 parts of white granulated sugar, 1-3 parts of white vinegar, 1-4 parts of starch paste, and 40-60 parts of water. Conventional Chinese-stylehot in-flight light meals mainly include rice and noodles without soup; however, the quick-frozen rice noodles with the soup disclosed by the invention contain a certain amount of soup, so that further requirements on in-flight meals can be very well met.

The invention relates to the technical field of tea processing, in particular to a production method of Zijuan tea. The production method of the Zijuan tea comprises the following steps: S1, selectionof fresh leaves: selecting fresh leaves with one bud and one leaf on tea trees; S2, withering: withering the selected fresh leaves in a withering tank for 5-8 h, wherein the withered fresh leaves lose water and have no gloss; S3, rolling: loading the withered leaves into a rolling barrel, and performing rolling so as to enable tea juice to flow out and be attached to the surface; S4, fermentation: putting the rolled leaves into a fermentation box, and performing sealed fermentation for 6-9 h; S5, pre-drying: adopting low-temperature short-time pre-drying; S6, sunshine sunning for turning red:spreading the dried leaves in bamboo fences and then placing the bamboo fences on a sunning ground for sunshine sunning for 8-12 h, wherein the water content of the tea leaves should be lower than 10-13%; and S7 packaging. According to the production method, higher anthocyanin content in the finished product can be kept, and the tea has stable purple soup color and sweet aftertaste after brewingand is suitable for long-term storage.

The invention discloses a method for preparing healthcare compound white tea. The method comprises the steps as follows: picking 50-80 parts of selenium-rich white tea, 10-30 parts of cassia leaves, 20-40 parts of cyclocarya paliurus leaves and 20-30 parts of centella asiatica, spreading the tea on a withering trough, turning tea once after placing the tea for 12 h in a room at 25-28 DEG C, and fermenting the tea naturally for 6-10 h after placing the tea for 24 h; naturally drying the fermented tea outdoors at high temperature to obtain dry tea; and packing the dry tea with lotus leaves, drying the dry tea at 70-80 DEG C for 40-60 min, and packaging the tea to obtain compound white tea. The prepared healthcare compound white tea contains rich human amino acid and active enzyme and has effects of clearing heat, relieving summer heat, improving eyesight, benefiting intelligence, helping production of saliva, slaking thirst, expanding blood vessels, reducing blood sugar and blood lipid,reducing blood pressure, losing weight, improve body immunity, resisting oxidation, inhibiting and preventing cancer, maintaining beauty and the like. The tea has higher attractiveness and high brewing resistance degree, cannot be affected with damp and deteriorate, has bright soup, sweet soup aftertaste and fragrant tea aroma and can be taken for a long term as tea medicine.

The invention discloses a beef noodle soup package capable of being stored at room temperature, a preparation method thereof and a beef noodle prepared by using the same. The beef noodle soup packagecomprises a half-rib half-meat package, a beef bone soup package and a vegetable package which are assembled together. The preparation method of the beef noodle food package is optimized by dividing the beef tendon into hard ribs, hard empty tube ribs and soft ribs, and adopting pre-cooking, low-temperature cooling, section cooking and low-temperature cooling to make sure the network structure ofa tendon protein has no colloid melting or macromolecular skeleton collapse during storage and ensure the overall taste and flavor of the beef tendon and beef in the half-rib half-meat package are soft and stable. A semi-finished product is subjected to high-temperature sterilization to make the half-rib half-meat package stored at the room temperature for a long time. A formula is optimized to make the soup of the beef bone soup package to be thick and delicious. The vegetable bag is provided to enhance the nutrition and the chewing feeling of the product. In short, the beef noodle soup package can achieve large-scale production and has broad market prospects.