Cooking method of stretched noodle soup base

Abstract

The invention discloses a cooking method of a stretched noodle soup base, and belongs to the technical field of soup base food processing. The cooking method comprises the steps that raw seasoning juice is prepared; soybean sauce, salt, water, dried mushrooms and dried seafood are mixed and stewed by moderate heat for 1-2h; fragrance oil is prepared; edible fat and oil, chili, shallot and ginger are mixed, and heated by the moderate heat for 10-20min; the raw seasoning juice, the fragrance oil and a bone soup are mixed to form the stretched noodle soup base; and the stretched noodle soup base is cooled and preserved. According to the cooking method, inherent flavors of various raw materials can be presented to the greatest extent; a taste is pure and unadulterated; and the soft water is adopted for boiling, so that the probability of turbidity and sedimentation in the stretched noodle soup base is low.

Description

technical field [0001] The invention relates to a method for preparing ramen soup, and belongs to the technical field of soup and food processing. Background technique [0002] Noodles are a popular staple food in my country, and their flavor depends largely on the type and quality of ramen soup. And there are following problems in the making engineering of ramen soup stock at present: 1. almost all making methods are to put all raw materials in the same container and cook together, the taste becomes mixed easily, not pure, and the best quality of pork bone and chicken skeleton The best cooking time is different. After cooking together, the balance of flavor is easily broken. When there is a problem with flavor, it is difficult to judge which raw material is caused by not knowing the individual flavor of each raw material. Usually, in order to remove the fishy smell of animal raw materials, vegetables are added to cook together, but because vegetables are easy to cause the ...

AI Technical Summary

Problems solved by technology

And there are following problems in the making engineering of ramen soup stock at present: 1. almost all making methods are to put all raw materials in the same container and cook together, the taste becomes mixed easily, not pure, and the best quality of pork bone and chicken skeleton The best cooking time is different. After cooking together, the balance of flavor is easy to be broken. When there is a problem with flavor, it is difficult to judge which raw material is caused by the individual flavor of each raw material.

After the bones are blanched and pre-cooked, the nutrients in the bones are seriously lost, and it is difficult to increase the concentration of the soup

In fact, even after blanching pretreatment, the foam removal time will not change, but will only increase the process; ④The concentration of the soup is not detected by instruments, but by experience

The concentration of the noodle soup is not confirmed, but the cooking time is used to determine when to terminate the cooking, but the fluctuation of the quality of the raw materials will cause the concentration of the soup to change, so that the taste of the soup is not stable from time to time; ⑤ Restaurants usually start on the morning of the business day Cooking, for example, after starting to boil at 7 o'clock in the morning, the concentration of the soup is still not high enough when the business starts (11 o'clock), but the concentration of the soup reaches the best in the restaurant's idle time period (such as 14 to 15 o'clock in the afternoon). As a result, the concentration of the soup becomes too high after the evening, and the taste of the soup varies greatly during the day; ⑥ After the soup is boiled, it is not cooled rapidly with water, stored without refrigeration, stored at high temperature or cooled naturally, and the taste of the soup is unstable. , or even deteriorate

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