Curry beef noodles

Abstract

The invention provides curry beef noodles which are characterized by comprising the following raw materials in parts by weight: 1-10 parts of curry powder, 1-10 parts of beef powder, 1-3 parts of beef flavor, 0.5-1 part of salt, 0.2-1 part of black pepper powder, 0.5-2 parts of monosodium glutamate and 80-90 parts of flour, and are prepared by the following steps of: mixing 1-10 parts of the curry powder, 1-10 parts of the beef powder, 1-3 parts of the beef flavor, 0.5-1 part of the salt, 0.2-1 part of the black pepper powder and 0.5-2 parts of the monosodium glutamate with 20-30 parts of purified water, uniformly mixing a mixture with 80-90 parts of the flour, and preparing the cut or fine dried curry beef noodles by a conventional method. The curry beef noodles are scientific and reasonable in formula; when the noodles are cooked, only a small amount of edible oil needs to be added into water, and seasonings such as the monosodium glutamate, the salt, vegetables, meat and bone soup do not need to be additionally added, so that the curry beef noodles which are heavy in meat flavor, rich in nutrition and delicious can be obtained.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to curry beef noodles. Background technique [0002] Noodles are a common food in people's daily life. They are convenient to eat and have high nutritional value. They have always been favored by people. Existing noodles, when cooking, need to add edible oil, monosodium glutamate, salt, even condiments such as vegetables, meat to make it taste delicious. Because the amount of condiments added is not accurate, the taste of the cooked noodles depends entirely on the operator's experience, and cooking is time-consuming and laborious, which cannot satisfy people's needs for convenience. Contents of the invention [0003] The problem to be solved by the present invention is to provide a curry beef noodle with high nutritional value, no need to add seasoning when cooking the noodle, convenient, quick and delicious. [0004] In order to solve the problems of the technologies ...

AI Technical Summary

Problems solved by technology

Since the amount of condiments added is not accurate, the taste of the boiled noodles depends entirely on the experience of the operator, and it is time-consuming and laborious to cook, which cannot meet people's needs for convenience and quickness.