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Stewed jar noodles

A technology for braised noodles and noodle embryos, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of no good taste of soup, short cooking time, and waste of seasonings and spices.

Inactive Publication Date: 2014-09-03
程长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Now the catering industry and modern families are all based on experience in making braised noodles, and the amount added is estimated. It is not easy to adjust to the best flavor, and the taste is not stable, so making braised noodles is a complicated and cumbersome process.
Because the cooking time of stewed noodles is short, some seasoning spices will not emit fragrance, resulting in waste of seasoning spices, and the prepared stewed noodles will not taste good when eaten.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0032] Describe in detail the specific implementation method of pot braised noodles below in conjunction with example:

[0033] 1. Make braised noodles:

[0034] (1) Mix 50kg of flour, 40kg of water, 0.8kg of refined salt, and 0.2kg of edible alkali into dough by machine or by hand;

[0035] (2) Divide the dough into a small noodle block with a weight of 100 g, and knead the small noodle block to grow strip-shaped dough;

[0036] (3) Place the strip-shaped noodle embryos for 5-10 minutes, and use a rolling pin to roll them into rectangular braised noodle embryos with a width of 8-12 cm;

[0037] (4) Brush the surface of the braised noodles with a layer of cooking oil, layer by layer, cover and seal with plastic wrap, and set aside

[0038] 2. Boil the broth: 8kg of pork ribs, 10kg of chicken racks, and 100kg of water, put them in a broth pot, fill up with water and boil for three hours on high heat, then set aside.

[0039] (1) Soak pork ribs and chicken racks in cold water...

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PUM

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Abstract

The invention discloses stewed jar noodles. A bowl of stewed jar noodles with good color, aroma and taste can be made by a spoon of seasoning oil, a spoon of aromatic flavoring, a bowl of soup-stock, a few of vegetables and a few of stewed noodles. The seasoning oil and the aromatic flavoring are composite oil seasoning spices, so that any condiment does not need to be added when the stewed noodles are made; the complicated making process of the stewed noodles becomes simple; the flavoring can be evenly fused into the soup of the stewed noodles to fully emit fragrance; vegetable accessories achieve nutrition balancing effect, the stewed jar noodles are soft, tender and delicious in meat, delicious and not greasy in soup, and smooth and chewy in stewed noodles.

Description

Technical field: [0001] The invention relates to stewed noodles, in particular to stewed noodles in a pot. Background technique: [0002] Stewed noodle is a local flavor noodle dish originated from Henan. When making stewed noodles, first add salt water to the flour and knead it into a dough, then make it into a sheet-shaped raw dough embryo, then manually pull it into a long strip, then tear it into noodles by hand, cook it and add the prepared broth and vegetables. edible. Now the catering industry and modern families make braised noodles based on experience, and the amount added is estimated. It is not easy to adjust to the best flavor, and the taste is also unstable. Therefore, making braised noodles is a complicated and cumbersome process. Because the stewed noodles are cooked for a short time, some seasoning spices do not emit fragrance, resulting in a waste of seasoning spices, and the prepared stewed noodles do not taste good in the soup. Invention content: [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/29A23L7/109A23L33/00
CPCA23L27/00A23L7/109A23L23/00
Inventor 程长青
Owner 程长青