Health-care nutrient noodle soup bases and preparation method thereof

Abstract

The invention discloses a preparation method of the health-care nutrient noodle soup bases. The health-care nutrient noodle soup bases are prepared from the raw materials in parts by weight: 650-750 parts of lard oil, 250-350 parts of beef tallow, 70-120 parts of beef, 60-80 parts of hot peppers, 45-55 parts of tomato sauces, 15-25 parts of onions, 15-25 parts of ginger, 15-25 parts of garlic, 3-8 parts of fennel seeds, 3-8 parts of aniseeds, 3-8 parts of peppers, 2-6 parts of cinnamons, 2-6 parts of cumin, 2-6 parts of white paeony roots, 2-6 parts of murraya paniculata, 2-6 parts of fructus amomi, 2-6 parts of syzygium aromaticum, 1-5 parts of bay leaves, 1-4 parts of long peppers, 1-4 parts of amomum-seeds, 1-4 parts of angelica roots, 1-4 parts of galangal, 1-4 parts of cinnamon, 2-5 parts of amomum globosum loureiro and 2-5 parts of netmeg. The soup bases taste fully, are bright in luster, fragrant in smell and rich in nutrition, and has a function of health preservation and health care, so that the quality of healthy diet life of common people is increased.

Description

technical field [0001] The invention relates to a soup stock and a preparation method thereof, in particular to a health-care and nutritious noodle soup stock and a preparation method thereof. Background technique [0002] As we all know, pasta is a traditional diet in China. With the improvement of people's quality of life, the diet is becoming more and more refined, and people's requirements for pasta are getting higher and higher. Not only do they require pasta to be rich in nutrition, but they also require strong smell, unique taste, and complete color and fragrance. Pasta is made up of noodles and soup. The quality and mouthfeel of the soup largely affect the taste and mouthfeel of the noodles. Most of the existing noodle soups are made of common vegetables, such as tomato and egg soup, eggplant soup ingredients, etc., these soups are only made from one or several kinds of vegetables with condiments, the taste is single, the nutritional value is also limited, and there ...

AI Technical Summary

Problems solved by technology

[0002] As we all know, pasta is a traditional diet in China. With the improvement of people's quality of life, the diet is becoming more and more refined, and people's requirements for pasta are getting higher and higher. Not only do they require pasta to be rich in nutrition, but they also require a strong smell, unique taste, and complete color and fragrance. Pasta is composed of noodles and soup. The quality and taste of the soup largely affect the taste and texture of the noodles. Most of the existing noodle soups are made of ordinary vegetables, such as tomato and egg soup, eggplant soup Ingredients, etc., these soups are only made from one or several kinds of vegetables with condiments, the taste is single, the nutritional value is also limited, and there is no medicinal value for health care. Therefore, the inventor has studied with great concentration. A kind of noodle soup and its preparation method are configured, which not only makes the soup full of color, fragrance and taste, but also has the effect of health care