Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Manufacturing method for stewed noodle

A production method and a technology for braised noodles, which are applied in the field of food, can solve the problems of inability to stimulate the desire for taste, unsightly color, poor taste, etc., and achieve the effects of beautiful color, rich nutrition and simple operation.

Inactive Publication Date: 2012-09-19
樊胜武
View PDF3 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this way, the taste is not gluten, the noodles are relatively soft, and the soup is not strong, which cannot stimulate people's desire to eat next time, and the color is not beautiful.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Weigh 100 grams of flour, 20 grams of egg white, 15 grams of cooked mutton, 10 grams of thousand pieces of silk, 1.5 grams of wolfberry, 25 grams of vermicelli, 10 grams of fungus, 5 grams of day lily, 3 grams of coriander, 10 grams of sugared garlic, 250 grams of mutton soup, 10 grams of mutton oil, 3 grams of aniseed water, 2 grams of refined salt, 5 grams of sesame oil, and 10 grams of chili oil. Add water, salt, and egg white to the flour and mix well to make a noodle agent for later use. Add mutton soup, sheep oil, aniseed water, wolfberry and salt to the pot and bring to a boil. Pull the noodle agent into long pieces and put it in the pot. As accessories, boil water for 30-50 seconds and put it into a bowl. Put the heated cooked mutton, coriander and sesame oil into the stewed noodles, add the outside chili oil and sugar garlic to the stewed noodles and eat.

Embodiment 2

[0014] Weigh 120 grams of flour, 10 grams of egg white, 15 grams of cooked mutton, 8 grams of thousand pieces of silk, 1 gram of wolfberry, 20 grams of vermicelli, 10 grams of fungus, 6 grams of day lily, 2 grams of parsley, 8 grams of sugared garlic, 200 grams of mutton soup, 10 grams of mutton oil, 2 grams of aniseed water, 3 grams of refined salt, 5 grams of sesame oil, and 8 grams of chili oil. Add water, salt, and egg white to the flour and mix well to make a noodle agent for later use. Add mutton soup, sheep oil, aniseed water, wolfberry and salt to the pot and bring to a boil. Pull the noodle agent into long pieces and put it in the pot. Auxiliary materials, boiled in water for 30-50 seconds, then poured into a bowl, put heated cooked mutton, coriander, and sesame oil into the stewed noodles, added chili oil and sugared garlic to the stewed noodles together, and made the present invention Chowder provided.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a manufacturing method for stewed noodle. The stewed noodle comprises the following ingredients by weight: 100g of flour, 20g of egg white, 15g of cooked mutton, 10g of bean curd skin, 1.5g of wolfberry, 25g of vermicelli, 10g of edible fungus, 5g of foldleaf daylily root, 3g of caraway, 10g of sugared garlic, 250g of mutton soup, 10g of mutton fat, 3g of aniseed water, 2g of refined salt, 5g of sesame oil, and 10g of chili oil. The stewed noodle is fresh, savory and delicious, tenacious and scented, has attractive color and rich nutrients, and is simple in manufacturing steps.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for making stewed noodles. Background technique [0002] Stewed noodles is a famous food in the Central Plains, and it is also a flavor food representing local characteristics. Braised noodles are made of noodles and water, which are torn open by hand and put into the pot, and finally add meat to use. But this way, it tastes weak, the noodles are relatively soft, and the soup taste is not strong, which can not stimulate people's desire for eating next time, and the color is not beautiful. Contents of the invention [0003] The invention provides a method for making stewed noodles, which not only has delicious fresh and salty taste, gluten and meat flavor, beautiful color and luster, but also has rich nutrition and simple operation. [0004] The invention provides stewed noodles. The weight ratio of the raw materials of the stewed noodles is as follows: main ingredients: 100-150 g...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 樊胜武
Owner 樊胜武
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com