Soup stock stretched noodles and preparation method thereof

A technology of ramen and old soup, which is applied in the field of food processing, can solve the problems of uncharacteristic and ordinary taste of ramen, and achieve the effect of improving the taste

Active Publication Date: 2011-04-06
蔡光育
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, many types of noodles are processed from ramen, but the taste of ramen is relatively ordinary and has no characteristics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0029] A kind of preparation method of old soup hand-pulled noodles as above, it is characterized in that: this preparation method is made of the following steps:

[0030] (1) Take each raw material according to the above weight ratio for later use: Raw materials for preparing hand-pulled noodles: 125-150 parts of flour, 60-75 parts of water, 0.625-0.9 parts of Lanzhou hand-pulled noodles; raw materials for preparing old soup: 25-45 parts of soy sauce, 5 parts of refined lard ~15 parts, 3~8 parts refined chicken oil, 25~45 parts water, 1~6 parts salt, 0.5~1.5 parts white sugar, 0.5~1.5 parts ginger, 0.5~1.5 parts green onion, 0.1~0.3 parts cinnamon, 0.05 parts pepper. ~0.2 parts, 0.08~0.2 parts of Angelica dahurica, 0.01~0.07 parts of aniseed, 0.01~0.04 parts of cumin, fragrant leaves, cloves, nutmeg, ginger, tangerine peel, grass fruit, 0.005~0.02 parts of licorice, 0.005 parts of white cardamom ~0.02 parts, MSG 0.1~0.4 parts;

[0031] (2) Prepare the seasoning: mash the cin...

Embodiment 1

[0044] A kind of old soup hand-pulled noodles, it is characterized in that: be made up of hand-pulled noodles and old soup, described hand-pulled noodles component is as follows by weight: 125 parts of flour, 60 parts of water, 0.625 parts of Lanzhou hand-pulled noodles; Said old soup is prepared by the raw material of following weight parts Made: 25 parts of soy sauce, 5 parts of refined lard, 3 parts of refined chicken fat, 25 parts of water, 1 part of salt, 0.5 part of sugar, 0.5 part of ginger, 0.5 part of green onion, 0.1 part of cinnamon, 0.05 part of Chinese prickly ash, 0.08 part of Angelica dahurica , 0.01 part of aniseed, 0.01 part of cumin, fragrant leaves, cloves, nutmeg, ginger, tangerine peel, grass fruit, 0.005 part of licorice, 0.005 part of white cardamom, 0.1 part of monosodium glutamate.

[0045] A preparation method for old soup ramen, characterized in that: the preparation method consists of the following steps:

[0046] (1) Take each raw material accordin...

Embodiment 2

[0055] A kind of old soup hand-pulled noodles, it is characterized in that: be made up of hand-pulled noodles and old soup, described hand-pulled noodles component is as follows by weight: flour 150 parts, water 75 parts, Lanzhou hand-pulled noodles agent 0.9 part; Described old soup is prepared by the raw material of following weight parts Made: 45 parts of soy sauce, 15 parts of refined lard, 8 parts of refined chicken oil, 45 parts of water, 6 parts of salt, 1.5 parts of white sugar, 1.5 parts of ginger, 1.5 parts of green onion, 0.3 parts of cinnamon, 0.2 parts of Chinese prickly ash, 0.2 parts of Angelica dahurica , 0.07 parts of aniseed, 0.04 parts each of cumin, fragrant leaves, cloves, nutmeg, ginger, tangerine peel, and grass fruit, 0.02 parts of licorice, 0.02 parts of white cardamom, and 0.4 parts of monosodium glutamate.

[0056] A preparation method for old soup ramen, characterized in that: the preparation method consists of the following steps:

[0057] (1) Take...

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PUM

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Abstract

The invention relates to soup stock stretched noodles and a preparation method thereof. The soup stock stretched noodles are characterized by consisting of stretched noodles and soup stock, wherein the stretched noodles consist of flour, water and a Lanzhou stretched noodle agent; the soup stock is prepared from the following materials: soy sauce, refined lard oil, refined chicken oil, water, salt, white sugar, ginger, green onion, cassia bark, pepper, dahurian angelica root, aniseed, fennel, myrcia, clove, netmeg, galangal, dried orange peel, amomum tsaoko, liquoric root, cardamun, gourmet powder. The preparation method comprises the following steps of: fusing the refined lard oil and the refined chicken oil, adding the green onion and ginger into the mixed oil, adding the soy sauce, water and seasoning into the mixed material, adding the white sugar and decocting over a small fire, adding the gourmet powder into the mixture, stopping firing and obtaining the soup stock; and cooling the soup stock, removing soup stock oil, mixing the soup stock, the soup stock oil and the water, heating the mixed material, adding cooked stretched noodles into the mixture and obtaining the soup stock stretched noodles.

Description

1. Technical field: [0001] The invention belongs to the technical field of food processing, and mainly relates to a hand-pulled noodle and a preparation method thereof, in particular to a hand-pulled noodle made from a special old soup and a preparation method thereof. 2. Background technology: [0002] Hand-pulled noodles, also known as hand-pulled noodles, are not only a variety of noodles, but also a traditional technique for making pasta. The main raw material of hand-pulled noodles is flour, with a little salt and alkali added, and different water volumes and temperatures are used according to seasons, climates and geographical conditions; It is complicated, and the production principle is that after the dough is stretched, rolled, and mixed, the molecular structure of the dough is changed from a horizontal arrangement to a longitudinal arrangement, so that the dough is soft, gluten-free, and can be stretched; its main The process is: kneading noodles, cooking noodles, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/39A23L7/109A23L23/00
Inventor 蔡光育
Owner 蔡光育
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