Japanese pulled noodle soup base

A soup and ramen technology, applied in food preparation, food extraction, food science, etc., can solve the problems of poor nutrition and taste, and achieve the effect of delicious and pure taste, simple production and rich nutrition

Pending Publication Date: 2013-09-18
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to cater to people's tastes, many blended Japanese-style ramen soups have appeared on the market. Although the production speed is fast, the nutrition and taste are not good.

Method used

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  • Japanese pulled noodle soup base

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The raw material mass ratio of bone broth is:

[0024] 1) Pork thigh bone 1200g, trotter 360g, chicken skeleton 1800g, chicken feet 400g, ginger 400g, white onion 720g and pork suet 600g.

[0025] 2) Pork thigh bone 2000g, trotter 200g, chicken skeleton 1000g, chicken feet 200g, ginger 200g, white onion 360g and pork suet 320g.

[0026] 3) Pork thigh bone 1600g, trotter 280g, chicken skeleton 1400g, chicken feet 280g, ginger 280g, white onion 480g and pork suet 480g.

Embodiment 2

[0028] Such as figure 1 Shown, the raw material mass ratio of 1), 2) and 3) described in embodiment 1 is boiled into bone broth according to the following steps.

[0029] Step 1. Pig thigh bones, trotters, chicken skeletons and chicken feet are at room temperature;

[0030] Step 2, blanching: Put the pork thigh bones, trotters, chicken skeleton and chicken feet into boiling water. When the water boils again, quickly take out the pork thigh bones, pig feet, chicken skeleton and chicken feet, and wash them with cold water. Remove the foam and blood coagulation attached to the surface of pig thigh bones, trotters, chicken skeletons and chicken feet;

[0031] Step 3. Bone sawing and segmentation: Saw the pig thigh bones, trotters, chicken skeletons and chicken feet into blocks;

[0032] Step 4, cooking: Put the pork thigh bones, trotters, chicken frame bones, chicken feet, white onions and ginger prepared in step 1 into a straight stainless steel bucket, add cold water to the st...

Embodiment 3

[0035] Japanese Ramen Soup Recipe:

[0036] Recipe 1

[0037] Choose according to the mass ratio of raw materials in 1) in Example 1 and 800g of bone broth, 1300g of water, 30g of salt, 50g of soy sauce, 40g of Maggi fresh juice, 50g of oyster sauce and 140g of lard suet prepared according to the method of Example 2 .

[0038] Recipe 2

[0039] Choose according to the mass ratio of raw materials in 2) in Example 1 and boil 1200g of bone broth, 800g of water, 20g of salt, 30g of soy sauce, 24g of Maggi fresh juice, 30g of oyster sauce and 100g of lard suet prepared according to the method of Example 2 .

[0040] Recipe 3

[0041] Choose according to 3) raw material mass portion ratio among the embodiment 1 and the bone broth 1000g that boils according to the method for embodiment 2, water 1000g, salt 24g, soy sauce 40g, Maggi umami juice 32g, oyster sauce 40g, lard suet 120g and MSG 14g.

[0042] Recipe 4

[0043] Select according to the mass ratio of raw materials in 3)...

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Abstract

The invention discloses Japanese pulled noodle soup base. The Japanese pulled noodle soup base comprises the materials by weight parts: 400-600 parts of bone soup, 400-650 parts of water, 10-15 parts of salt, 15-25 parts of soy sauce, 12-20 parts of Maggi delicate flavour juice, 15-25 parts of oyster cocktail, 50-70 parts of leaf lard, 5-10 parts of gourmet powder, 5-10 parts of seafood white, and 0.2-0.5 part of fish gravy. The Japanese pulled noodle soup base provided by the invention has the advantages that the taste is pure, and the nutrition is rich.

Description

technical field [0001] The invention relates to soup stock food, in particular to a Japanese ramen soup stock. Background technique [0002] Ramen is one of people's daily favorite foods. It is not only delicious and convenient to eat, but also rich in nutrition. Japanese style ramen is also widely subject to liking of people as a kind of ramen. In order to cater to people's taste, the soup stock of many blended Japanese-style ramen occurred on the market, although production speed is fast, nutrition and taste are not good. Contents of the invention [0003] The invention designs a Japanese-style ramen soup material, which is not only delicious, but also rich in nutrition. [0004] The technical scheme provided by the invention is: [0005] A Japanese-style ramen soup. The Japanese-style ramen soup mainly includes the following materials in parts by mass: bone broth 400-600, water 400-650, salt 10-15, soy sauce 15-25, Maggi umami Juice 12-20, oyster sauce 15-25, pork ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L23/00
CPCA23L23/00A23V2002/00A23V2300/20A23V2300/14
Inventor 张泓胡宏海张春江黄峰张雪
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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