Preparation method of tomato egg noodles

A tomato and egg technology is applied in the field of tomato and egg stew preparation, which can solve the problems of long preparation time of noodle stew and unsatisfactory office workers.

Inactive Publication Date: 2014-06-04
SHANXI BAIHEYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention mainly aims at the problem that the traditional noodle stew takes a long time to prepare and cannot meet t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A preparation method of tomato and egg marinade, comprising the following steps:

[0012] (1) Stew the old soup: put the pork bone, chicken, water and spices into a pot with a sandwich and boil for 4 Hours stand-by, wherein the spices include cinnamon, fennel, bay leaves, pepper and aniseed, the weight ratio of the cinnamon: cumin: bay leaves: pepper: aniseed is 2:0.8:0.8:0.3~0.5 :0.3;

[0013] (2) Stew making: add cooking oil to the pot according to the conventional method, add spices to the cooking oil, stir-fry until the aroma is released, remove all the spices, then add green onion, garlic and ginger, add eggs and stir-fry Granulate, then add tomato dices and garlic moss granules and continue to stir-fry, then add old soup, paste tomato sauce, cooking wine and salt, and finally add starch that is one-tenth of the weight of old soup and boil for 0.5 hours to make fresh tomato and egg marinade. The composition and weight ratio of the spices are: cassia bark: fennel:...

Embodiment 2

[0016] A preparation method of tomato and egg marinade, comprising the following steps:

[0017] (1) Stew old soup: take pig bones, chicken, water and spices in a pot with interlayer according to the weight ratio of pig bones: chicken: water: spices is 15:5:50:1 and boil for 5 Hours stand-by, wherein the spices include cinnamon, fennel, bay leaves, pepper and aniseed, the weight ratio of the cinnamon: cumin: bay leaves: pepper: aniseed is 2:1:0.9:0.4:0.4 ;

[0018] (2) Stew making: add cooking oil to the pot according to the conventional method, add spices to the cooking oil, stir-fry until the aroma is released, remove all the spices, then add green onion, garlic and ginger, add eggs and stir-fry Granulate, then add tomato dices and garlic moss dices and continue to stir-fry, then add old soup, paste tomato sauce, cooking wine and salt, and finally add one tenth of the weight of old soup starch and boil for 1 hour to make fresh tomato and egg marinade. The composition and w...

Embodiment 3

[0021] A preparation method of tomato and egg marinade, comprising the following steps:

[0022] (1) Boil the old soup: put the pig bone, chicken, water and spices into a pot with a sandwich according to the weight ratio of pig bone: chicken: water: spices is 15:6:60:1 and boil for 4 ~6 hours stand-by, wherein the spices include cinnamon, fennel, bay leaves, pepper and aniseed, the weight ratio of cinnamon: cumin: bay leaves: pepper: aniseed is 2:1.2:1:0.5 :0.5;

[0023] (2) Preparation of marinade: add cooking oil to the pot according to the conventional method, add spices to the cooking oil, stir-fry until the aroma is released, remove all the spices, then add green onion, garlic and ginger, add eggs and stir-fry Granulate, then add tomato dices and garlic moss granules and continue to stir-fry, then add old soup, paste tomato sauce, cooking wine and salt, and finally add one tenth of the weight of old soup starch and boil for 1 hour to make fresh tomato and egg marinade. ...

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PUM

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Abstract

The invention belongs to the technical field of food processing methods and in particular relates to a preparation method of tomato egg noodles, which mainly solves the problems that the traditional noodle gravy is prepared for a long time and the requirement of office workers cannot be met. The technical scheme is as follows: the preparation method of tomato egg noodles comprises the following steps: firstly, cooking soup, namely, boiling big bones, chicken, water and spices in an interlayered pot for 4-6h for later use; secondly, preparing gravy, namely adding edible oil in the pot with the conventional method, adding spices in the edible oil, frying until fragrance is emitted, fishing out all spices, adding chopped green onions, garlic granules and ginger granules, adding eggs and frying into granules, then adding tomato granules and garlic granules, frying, adding soup, pasty tomato sauce, cooking wine and salt, adding starch with weight of one-tenth of weight of soup, and boiling for 0.5-1h to prepare fresh tomato egg gravy; and thirdly, bagging. The preparation method has the advantages of simplicity, nutrition, deliciousness and rapidness.

Description

technical field [0001] The invention belongs to the technical field of food preparation methods, and in particular relates to a method for preparing tomato and egg stew. Background technique [0002] Eating is the most basic need of human beings. Due to the rapid development of economy and the advancement of technology, people's living standards have been greatly improved. People began to have higher and higher requirements for food, better and more convenient, simple and nutritious. , Delicious, fast is the latest diet theme. However, the traditional noodle preparation method is time-consuming, and it is impossible for office workers to make it in the limited time at noon. Contents of the invention [0003] The invention mainly aims at the problem that the traditional noodle brine takes a long time to prepare and cannot satisfy office workers, and provides a convenient, nutritious, delicious and quick preparation method of tomato and egg brine. [0004] The technical sc...

Claims

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Application Information

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IPC IPC(8): A23L1/48A23L35/00
CPCA23L35/00
Inventor 原利军
Owner SHANXI BAIHEYUAN FOOD
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