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Noodle soup formula and making process

A production process and formula technology, which is applied in the formula and production of noodle soup, can solve the problems of hard noodle core, poor taste, and difficulty in adapting to the eating habits of people who eat Chinese food, etc., and achieve the effect of thick white soup and fresh and delicious soup

Inactive Publication Date: 2011-03-30
刘琼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem that the pasta made of pasta ingredients has a hard core, poor taste, and is difficult to adapt to the eating habits of people who eat Chinese food, the purpose of the present invention is to provide a formula and production process for noodle soup that is delicious, unique in taste, and simple to make.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A kind of formula and preparation technology of noodle soup, preparation method is as follows: 1, with above-mentioned raw Italy special-shaped (molding such as butterfly, spiral, inclined pipe, letter, animal) noodles (powder) boil 6 minutes in salty boiled water, remove Put it in cold water for later use; 2. Put the above-mentioned spicy base ingredients together in a soup pot and cook for 5 hours; 3. Put the above-mentioned soup ingredients together in a soup pot and cook for 1.5 hours; 4. Add the above-mentioned compound soup to boil; 5. Boil the above-mentioned soup ingredients, then add the cooked spaghetti, broccoli, and purple cabbage in turn and boil for 1.5 minutes; The finished compound soup material, the spicy base material and the above-mentioned other seasonings are evenly mixed and ready to eat.

Embodiment 2

[0010] A formula and a manufacturing process of noodle soup, and another manufacturing method is as follows:

[0011] 1. Take 100 grams of raw Italian special-shaped (butterfly, spiral, inclined tube, letter, animal and other shapes) noodles (flour), cook in salty boiling water for 6 minutes; 2. Take 15 grams of compound soup and add 250 grams of pure water to boil ; 3. Take spicy base ingredients (30 catties of butter, 10 catties of glutinous rice cake chili, 3 catties of Pixian Douban, 2 catties of ginger, 2 catties of white wine, 3 taels each of star anise, cinnamon, clove, spirit grass, white cardamom, and cumin , Kaempferen, Tsaoguo, and Amomum 2 taels each) 8 grams; 4. Soup ingredients (0.5 kg of base material, 4 kg of old oil, 100 grams of chicken essence, 50 grams of dried chili, 50 grams of Chinese prickly ash, white sauce 2.4 kg of soup, 50 grams of fermented glutinous rice) 8 grams; 5. Take 8 grams of green onion, 9 grams of ginger, 2 grams of vinegar, 5 grams of ch...

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PUM

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Abstract

The invention relates to the technical field of making of noodle soup, in particular to a noodle soup formula and a making process. The formula comprises the following components in proportion by weight: 100g of raw Italian shaped noodle, 10-20g of compound soup base, 5-10g of spicy and hot base, 5-10g of soup raw material, 5-10g of spring onion, 8-10g of ginger, 1-3g of vinegar, 4-6g of chilli oil, 1-3g of white pepper, 5-6g of oyster sauce, 2-5g of table salt, 2-3g of monosodium glutamate, 1-3g of sesame, 2-3g of light soy sauce, 30-50g of broccoli, 20-30g of purple head cabbage and 200-300g of purified water. The preparation process comprises the following steps of: decocting the raw and auxiliary materials to prepare soup; hot boiling; and boiling on a special noodle boiling furnace. The noodle soup has the advantages of delicious taste, no greasiness, full chewing feel, fragrant, hot, spicy, fresh and refreshing tastes and endless aftertaste.

Description

technical field [0001] The invention relates to the technical field of making noodle soup, in particular to a formula and a making method of noodle soup. Background technique [0002] Noodles are one of the food products in my country. They have a long history and are widely distributed. Noodles are easy to cook. There are many noodles with soup on the market, such as clear soup noodles, chicken soup noodles, and bone soup noodles. These noodles are made of Chinese noodles as the main ingredients. And pasta (powder) food is also a lot, mostly adopts noodles, stir-fried noodles, baked noodles, baked noodles, and mostly adopts Western food production process. Duran wheat, the raw material of pasta (flour), has the characteristics of high density, high protein, and high gluten. Accepted and most popular, the pasta made by western food technology feels a little hard to bite. Due to the difference in people's eating habits, most people are not suitable for western food seasoning...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/39A23L1/22A23L1/01A23L7/109A23L5/10A23L23/00A23L27/00
Inventor 刘琼
Owner 刘琼