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Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base

A production method and technology of ramen noodles, which are applied in food preparation, food shearing, food heat treatment, etc., can solve the problems of single, unreasonable flavor substances, and insufficient fresh flavor, etc., achieve high protein and calcium content, and simple and easy production process , to maintain the effect of stability

Active Publication Date: 2014-01-01
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

[0002] Because the traditional Lanzhou beef noodle soup has insufficient nutritional components, single flavor substances, insufficient fresh flavor, and unfixed formula, the taste of Lanzhou beef noodle will change as soon as it comes out of Lanzhou. This is a problem recognized by the whole country and Lanzhou people.
Some people say that the Yellow River water in Lanzhou is good, but it will not work outside of Lanzhou. In fact, the formula and preparation method of Lanzhou beef ramen soup are not fixed and unreasonable, which leads to the low flavor of the original ramen soup.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1: a kind of formula of Lanzhou beef hand-pulled noodles, main feature is that its main raw material is made up of following weight ratio: beef bone: 500 parts, sirloin: 1000 parts, butter: 110 parts; Water: 3000 parts, salt: 50 parts , apple: 2 parts, pepper: 2 parts, cumin: 0.3 parts, star anise: 2 parts, white pepper: 0.08 parts, cloves: 0.2 parts, cinnamon: 0.2 parts, dried ginger: 0.8 parts, cumin: 0.05 parts , Nutmeg: 0.5 parts, Angelica dahurica: 0.5 parts, Kaempferum: 5.5 parts, Amomum: 0.5 parts and bay leaves: 0.05 parts.

Embodiment 2

[0030] Embodiment 2: a kind of prescription of Lanzhou beef hand-pulled noodles, main feature is that its main raw material is made up of following weight proportions: beef bone: 1500 parts, sirloin: 2000 parts, butter: 200 parts; Water: 8000 parts, salt: 150 parts , apple: 5 parts, pepper: 7 parts, cumin: 1 part, star anise: 8 parts, white pepper: 0.2 parts, cloves: 0.5 parts, cinnamon: 0.5 parts, dried ginger slices: 3.5 parts, cumin: 0.12 parts , Nutmeg: 1.5 parts, Angelica dahurica: 1.5 parts, Kaempferen: 12 parts, Amomum: 1.5 parts and bay leaves: 0.12 parts.

Embodiment 3

[0031] Embodiment 3: a kind of prescription of Lanzhou beef hand-pulled noodles, main feature is that its main raw material is made up of following weight proportions: beef bone: 2500 parts, sirloin: 5000 parts, butter: 500 parts; Water: 10000 parts, salt: 220 parts , Apple: 10 parts, Chinese pepper: 15 parts, cumin: 2 parts, star anise: 10 parts, white pepper: 0.3 parts, cloves: 1 part, cinnamon: 1 part, dried ginger slices: 5 parts, cumin: 0.3 parts , Nutmeg: 3.5 parts, Angelica dahurica: 2.5 parts, Kaempferum: 15 parts, Amomum: 2 parts and bay leaves: 0.5 parts.

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PUM

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Abstract

The invention relates to a formula of Lanzhou-made beef noodle soup base and a preparation method of the Lanzhou-made beef noodle soup base. The formula of the Lanzhou-made beef noodle soup base is as follows by weight ratio: 500-2500 parts of ox bones, 1000-5000 parts of beef brisket, 110-500 parts of beef tallow, 3000-10000 parts of water, 50-220 parts of salt and 14-68 parts of spices. The invention further provides the preparation method of the Lanzhou-made beef noodle soup base. The preparation method comprises the steps of precooking raw materials, carrying out high-temperature hot-pressing extraction, standing, removing residues, performing thermal flavoring reaction, blending, homogenizing, emulsifying, sterilizing, filtering, regulating soup and the like; the soup base prepared by the method has the characteristics of good fragrance, rich taste and high contents of protein and calcium, and is particularly suitable for pregnant women, the crowds in growing period and the older crowds.

Description

technical field [0001] The invention relates to a formula and a preparation method of soup stock, in particular to a formula and a preparation method of Lanzhou beef hand-pulled noodle soup. Background technique [0002] Because the traditional Lanzhou beef noodle soup is not comprehensive enough in nutrients, the flavor substance is relatively single, the flavor is not enough, and the formula is not fixed, so the Lanzhou beef noodle will change taste as soon as it comes out of Lanzhou. This is a problem recognized by the whole country and Lanzhou people. Some people say that the water of the Yellow River in Lanzhou is good, but it is not good outside of Lanzhou. In fact, the formula and preparation method of Lanzhou beef ramen soup are not fixed and unreasonable, which leads to the low flavor of the original ramen soup. Contents of the invention [0003] Aiming at the above-mentioned deficiencies, the present invention discloses a formula and a preparation method of Lanzh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/39A23L1/311A23L1/312A23L23/00A23L13/10A23L13/20
CPCA23L23/00A23L27/26A23V2002/00A23V2300/14A23V2300/26A23V2300/41A23V2300/24
Inventor 张泓胡宏海黄峰张春江张德权张雪
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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