Beef noodle soup concentrate as well as preparation method and using method thereof

A technology for concentrating soup and a production method, which is applied in the field of beef noodle concentrated soup and beef noodle concentrated soup production, can solve the complexity of seasoning formula and soup cooking technology, the incomplete dissolution of sauce products, and the impact on the final beef noodle. Taste and other problems, to achieve the effect of natural taste without condiment, maintaining natural umami, and improving the umami of soup

Active Publication Date: 2014-02-19
LANZHOU MONITOR NIU FOOD & BEVERAGE MANAGEMENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to the complexity of seasoning formula and soup cooking technology, the taste of beef noodles changed as soon as they left Lanzhou, losing the characteristics of the place of origin.
Chinese invention patent ZL200610043103.1 discloses a concentrated compound beef noodle soup and its production method. It can be said that the use of this method has overcome the problems of uneven production of beef noodle soup in various places and difficulty in maintaining the original flavor.
But the final product of this method is in the form of plastic sauce, which lacks fresh and fragrant beef as one of the essential elements of beef noodles, and for being prepared into the form of sauce, some additives are added in the preparation process; When melting, the sauce product is prone to the problem of incomplete melting or uneven taste of the soup after melting, which affects the taste of the final beef noodles, and the manufacturing process of the patented method is complicated and cumbersome, which increases the cost of the final product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) The preparation method of concentrated beef noodle soup comprises the following steps:

[0025] (1) Prepare the soup seasoning according to the following weight ratio raw materials: 3 parts of star anise, 16 parts of Chinese prickly ash, 15 parts of fresh ginger, 3 parts of grass fruit, 7 parts of pepper, 3 parts of tangerine peel, 5 parts of cinnamon, 7 parts of Angelica dahurica , 100 parts of salt;

[0026] (2) Put the cleaned and split beef bones, fresh beef, beef fat, local chicken, soup seasoning and water into the pot according to the weight ratio of 10:30:35:0.2:0.3:100 to cook the soup, boil for 3 In this process, the beef is boiled for 50 minutes and then removed first, and boiling water is continuously added in the process of boiling the soup, so that the volume ratio of the soup stock after boiling to the stock stock before boiling is 1:1;

[0027] (3) Take out the beef and cut it into pieces, take out the beef fat and muddy it, remove the beef bone and...

Embodiment 2

[0034] (1) The preparation method of concentrated beef noodle soup comprises the following steps:

[0035] (1) Prepare soup seasoning according to the following weight ratio raw materials: 5 parts of star anise, 15 parts of pepper, 12 parts of fresh ginger, 5 parts of grass fruit, 6 parts of pepper, 7 parts of tangerine peel, 3 parts of cinnamon, 5 parts of Angelica dahurica , 110 parts of salt;

[0036] (2) Put the cleaned and split beef bones, fresh beef, beef fat, local chicken, soup seasoning and water into the pot according to the weight ratio of 12:35:25:0.4:0.35:100 to cook the soup, boil for 3.2 In this process, the beef was boiled for 60 minutes and then removed first, and boiling water was continuously added in the process of boiling the soup, so that the volume ratio of the soup stock after boiling to the stock stock before boiling was 0.8:1;

[0037] (3) Take out the beef and cut it into pieces, take out the beef fat and muddy it, remove the beef bone and local ch...

Embodiment 3

[0043] (1) The preparation method of concentrated beef noodle soup comprises the following steps:

[0044] (1) Prepare soup seasoning according to the following weight ratio raw materials: 7 parts of star anise, 18 parts of Chinese prickly ash, 10 parts of fresh ginger, 4 parts of grass fruit, 9 parts of pepper, 5 parts of tangerine peel, 7 parts of cinnamon, 3 parts of Angelica dahurica , 120 parts of salt;

[0045] (2) Put the cleaned and split beef bones, fresh beef, beef fat, local chicken, soup seasoning and water into the pot according to the weight ratio of 15:25:30:0.5:0.4:100 to cook the soup, boil for 3.5 In this process, the beef is boiled for 40 minutes and then removed first, and boiling water is continuously added in the process of boiling the soup, so that the volume ratio of the soup stock after boiling to the stock stock before boiling is 1.2:1;

[0046](3) Take out the beef and cut it into pieces, take out the beef fat and muddy it, remove the beef bone and ...

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PUM

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Abstract

The invention provides beef noodle soup concentrate as well as a preparation method and a using method thereof. The beef noodle soup concentrate is prepared mainly through the following steps: (1) preparing soup seasonings; (2) putting cleaned and split large cattle bones, fresh beef and beef fat, the soup seasonings and water into a pot according to the weight ratio of (10-15):(25-35):(25-35):(0.3-0.4):100 for cooking; (3) fishing out and cutting the beef into blocks, fishing out and pulping the beef fat, removing the large cattle bones, and filtering out the soup seasonings and bone and meat residues to obtain soup concentrate; (4) canning the soup concentrate, the beef and the beef fat according to the weight ratio of 100:(100-120):(110-130), and sealing to obtain the canned soup concentrate; (5) sterilizing the soup concentrate cans at high temperature, and packaging and warehousing after the soup concentrate cans are inspected and qualified. The using method comprises the following steps: uniformly mixing the soup concentrate and clear water according to the weight ratio of (1:8)-10, adding flavorings, boiling for a while, and then using.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a method for preparing concentrated beef noodle soup, the concentrated beef noodle soup prepared by the method, and a method for using the concentrated soup. Background technique [0002] Lanzhou Beef Noodles in Clear Soup is a local snack in Lanzhou. The country has identified it as one of the three major Chinese fast foods. Now, Lanzhou beef noodle restaurants have spread all over the country and overseas. [0003] However, due to the complexity of the seasoning formula and soup cooking technology, the beef noodle taste changed as soon as it came out of Lanzhou and lost the characteristics of the place of origin. Chinese invention patent ZL200610043103.1 discloses a concentrated compound beef noodle soup and its production method. It can be said that the use of this method overcomes the problems of uneven production of beef noodle soup and difficulty in maintaining the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/40A23L1/31A23L23/10A23L13/00
CPCA23L13/00A23L23/10A23V2002/00A23V2300/38
Inventor 张亚军唐仲花
Owner LANZHOU MONITOR NIU FOOD & BEVERAGE MANAGEMENT
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