Health-care nutrient noodle soup bases and preparation method thereof

A nutrition and noodle technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of no health care medicinal value, limited nutritional value, single taste, etc., and achieve the goal of improving human immunity, low price, and rich nutrition Effect

Inactive Publication Date: 2013-06-05
甄昀东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 ...

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0036] The present invention comprises the following raw materials in parts by weight: 700 parts of lard, 300 parts of butter, 100 parts of beef, 70 parts of pepper, 50 parts of tomato sauce, 20 parts of onion, 20 parts of ginger, 20 parts of garlic, and 5 parts of fennel seed , 5 parts of aniseed, 5 parts of Chinese prickly ash, 4 parts of cinnamon, 4 parts of cumin, 4 parts of white peony, 4 parts of thyme, 4 parts of amomum, 4 parts of clove, 3 parts of bay leaf, 2 parts of pimento, grass fruit 2 parts, Angelica dahurica 2 parts, Galangal 2 parts, Cinnamon 2 parts, Grasswood 3 parts, Nutmeg 3 parts.

Embodiment 2

[0038] The present invention comprises the following raw materials by weight: 650 parts of lard, 250 parts of butter, 70 parts of beef, 60 parts of pepper, 45 parts of tomato sauce, 15 parts of onion, 15 parts of ginger, 15 parts of garlic, and 3 parts of fennel seed , 3 parts of aniseed, 3 parts of Chinese prickly ash, 2 parts of cinnamon, 2 parts of cumin, 2 parts of white peony, 2 parts of thyme, 2 parts of amomum, 2 parts of clove, 1 part of bay leaf, 1 part of pimento, grass fruit 1 part, 1 part of Angelica dahurica, 1 part of Galangal, 1 part of cinnamon, 2 parts of grassmeg, 2 parts of nutmeg.

Embodiment 3

[0040] The present invention comprises the following raw materials in parts by weight: 750 parts of lard, 350 parts of butter, 120 parts of beef, 80 parts of pepper, 55 parts of tomato paste, 25 parts of onion, 25 parts of ginger, 25 parts of garlic, and 8 parts of fennel seeds , 8 parts of aniseed, 8 parts of pepper, 6 parts of cinnamon, 6 parts of cumin, 6 parts of white peony root, 6 parts of thyme, 6 parts of amomum, 6 parts of clove, 5 parts of bay leaf, 4 parts of Piper dial, Cao Guo 4 parts, 4 parts of Angelica dahurica, 4 parts of Galangal, 4 parts of cinnamon, 5 parts of grassmeg, 5 parts of nutmeg.

[0041] An appropriate amount of chicken essence, monosodium glutamate and iodized salt are also added to the raw materials of the present invention to enhance the delicious taste of the soup stock.

[0042] The preparation method of the present invention is as follows:

[0043] Put the solid lard and beef oil at room temperature into a pot and heat it. After the lard an...

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PUM

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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 ...

Claims

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Application Information

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IPC IPC(8): A23L1/39A23L1/29A23L23/00A23L33/00
Inventor 甄昀东
Owner 甄昀东
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