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

A technology for concentrating soup stock and production method, which is applied in the field of beef noodle concentrated soup stock and beef noodle concentrated soup stock production, can solve the complexity of seasoning formula and soup cooking technology, affect the taste of final beef noodle, and it is difficult to maintain the flavor of the country of origin, etc. problem, to achieve the effect of natural taste without condiment, maintaining natural umami, and improving the umami of soup

Active Publication Date: 2015-03-25
LANZHOU MONITOR NIU FOOD & BEVERAGE MANAGEMENT
View PDF5 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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 table 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 bo...

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 table 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 lo...

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 pepper, 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 local chicken...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention provides a concentrated beef noodle soup and its production and use method. The concentrated soup is mainly prepared by the following steps: (1) preparing the soup seasoning; (2) cleaning and splitting the beef bone, Fresh beef, beef fat, soup seasoning and water are put into the pot according to the weight ratio of 10-15:25-35:25-35:0.3-0.4:100 to cook the soup; (3) Remove the beef and cut it into pieces, remove the beef fat Take out the mud, remove the big bones of the beef, and filter the soup to remove the soup seasoning and bone and meat residues to make a concentrated soup; (4) mix the concentrated soup with beef and beef fat according to the ratio of 100:100-120:110-130 The weight ratio is filled into cans, sealed, and canned concentrated soup is obtained; (5) the above-mentioned concentrated soup cans are subjected to high-temperature sterilization, and are packed and put into storage after passing the inspection. When in use, the concentrated soup stock and clear water are mixed evenly at a weight ratio of 1:8-10, seasonings are added, boiled for a while, and then used.

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/31A23L23/10A23L13/00
CPCA23L13/00A23L23/10A23V2002/00A23V2300/38
Inventor 张亚军张锋唐仲花
Owner LANZHOU MONITOR NIU FOOD & BEVERAGE MANAGEMENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap