Chinese cooked wheaten food cuisine and preparation method thereof

A pasta, Chinese technique

Active Publication Date: 2014-06-18
BEIJING YUANXIANJI FOOD SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional Chinese cooking method has the disadvantages of unstable product quality between batches, small batch production, inability to achieve large-scale production, and complicated frying process.
According to the survey, there is currently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1:

[0023] The quantities of each component in this example are: 24 parts of diced tomato, 20 parts of tomato paste, 18 parts of water, 10 parts of edible oil, 5.5 parts of edible salt, 3.6 parts of rock sugar, 0.35 part of citric acid, 0.7 part of yeast extract, 6 parts MSG, 0.3 parts I+G, 0.2 parts green onion, 0.07 parts ginger, 0.4 parts garlic, 0.6 parts onion, 4 parts parsley, 0.35 parts Chinese prickly ash, 0.05 parts star anise, 0.6 parts chili, 4 parts diced beef, diced chicken 10 servings.

[0024] The processing process is the following steps:

[0025]1. Extraction of base oil: Use 8 parts of cooking oil in a fully automatic circulating electric fryer to mix 0.2 parts of green onion, 0.07 parts of ginger, 0.4 parts of garlic, 0.6 parts of onion, 4 parts of parsley, 0.35 parts of peppercorns, 0.05 parts of star anise, 0.6 parts of chili peppers are heated and extracted and the oil is matured. The oil temperature is controlled at 180-220 degrees, and...

Example Embodiment

[0031] Example 2:

[0032] The quantities of each component in this example are: 16 parts of diced tomato, 30 parts of tomato paste, 25 parts of water, 6 parts of edible oil, 7.5 parts of edible salt, 5.5 parts of rock sugar, 0.4 part of citric acid, 0.6 part of yeast extract, 8 parts MSG, 0.4 parts I+G, 0.3 parts green onion, 0.1 parts ginger, 0.5 parts garlic, 0.4 parts onion, 2 parts parsley, 0.1 parts Chinese prickly ash, 0.02 parts star anise, 0.4 parts chili, 4 parts diced beef, diced chicken 5 servings.

[0033] The processing process is the following steps:

[0034] 1. Extraction of base oil: Use 8 parts of cooking oil in a fully automatic circulating electric fryer to mix 0.3 parts of shallot, 0.1 part of ginger, 0.5 part of garlic, 0.4 part of onion, 2 parts of parsley, 0.1 part of peppercorns, 0.02 parts of star anise, 0.4 parts of pepper are heated and extracted and the oil is matured. The oil temperature is controlled at 180-220 degrees, and the extraction time ...

Example Embodiment

[0040] Example 3:

[0041] The quantities of each component in this example are: 20 parts of diced tomato, 22 parts of tomato paste, 15 parts of water, 10 parts of edible oil, 9 parts of edible salt, 6 parts of rock sugar, 0.5 part of citric acid, 0.5 part of yeast extract, 10 parts MSG, 0.5 parts I+G, 0.1 parts green onion, 0.05 parts ginger, 0.2 parts garlic, 0.6 parts onion, 3 parts coriander, 0.35 parts pepper, 0.05 parts star anise, 0.8 parts chili, 4 parts diced beef, diced chicken 12 servings.

[0042] Adopt the technique of embodiment 1 to process.

[0043] The Chinese-style noodle dish produced by the present invention is specially used for making noodle food in families and major restaurants. The method of use is: when making noodles with soup, such as sliced ​​noodles, directly add 40-60 grams of this product in a bowl, add noodle soup and noodles, and mix well It can be eaten immediately; when making soup-free noodles such as noodles, add 30-50 grams of this prod...

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PUM

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Abstract

The invention relates to the field of food, and in particular relates to Chinese cooked wheaten food cuisine. The Chinese cooked wheaten food cuisine is characterized by being prepared by extraction on tomato dices, tomato sauce, water, edible oil, edible salt, rock candy, beef dices, chicken dices and the like in base oil, frying and fragrance enhancement of main materials, vacuum back pressure mixing, preheating, filling and sealing and cooling in a three-stage gradient manner. A grading sterilization technology, a vacuum back pressure regulation technology and a three-stage gradient cooling technology are adopted; the tomatoes, the beef and the chicken which particularly meet the taste of Chinese people are used as the main materials, and shallots, gingers, garlic, onion, caraway, pepper, anise, chili, the edible oil and the like which are popular are used as auxiliary materials; the main materials and the auxiliary materials are reasonably matched; part of the main materials are treated by adopting a conventional frying technology, so that a product tastes good, smells good and has the bright color, and a product is a dish which is rich in nutrition and has the unique flavor; the Chinese cooked wheaten food cuisine can be added into cooked wheaten food, is uniformly stirred and eaten after being opened without adding any other auxiliary materials and is convenient to eat; the habits of Chinese people fond of frying food with the edible oil are met, and a requirement of a Chinese dish on the smell and the tastiness is completely met.

Description

technical field [0001] The invention relates to the field of food, in particular to a Chinese-style noodle dish and a preparation method thereof. Background technique [0002] China is the hometown of noodle products. According to historical records, noodle products began in the Eastern Han Dynasty and have a history of more than 1,000 years. According to statistics, there are more than 400 kinds of noodles in China, such as the famous Yangchun noodles, fried noodles, covered noodles, Yifu noodles, Dandan noodles, stewed noodles, simmered noodles, fried noodles, sliced ​​noodles, hand-pulled noodles, etc. The processing methods are different. , in different shapes and tastes. No matter what kind of noodle has its matching condiments and condiments, thus forming a colorful Chinese noodle dish rich in regional characteristics and unique flavor. Without seasoning and condiments, no matter how smooth and chewy the noodles are, it is difficult to arouse people's appetite, let a...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L27/10
CPCA23L35/00
Inventor 曹永安薛明刘烈淼
Owner BEIJING YUANXIANJI FOOD SCI & TECH
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